Einkorn Chocolate Chip Pancakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 7 1/2 oz 1 2/3 cups all-purpose einkorn flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 1 1/2 tsp Salt
  • 3 tbsp Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Buttermilk
  • 3/4 cup Milk

Found on everydaydishes.com

Description

Directions

• Place a large wire mesh strainer over a large bowl. Add the flour, sugar, baking powder, baking soda and salt then sift everything into the bowl. Whisk dry ingredients to thoroughly combine then create a well in the center with your whisk. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
• In a second bowl, whisk eggs until smooth.
• Add the buttermilk, milk, melted butter and vanilla then whisk thoroughly to combine.
• Combine wet and dry ingredients, whisking as you pour the liquid into the ‘well.’ When the batter is thoroughly combined, cover and let rest in the refrigerator overnight.
• When you’re ready to prepare the pancakes, place the chocolate chunks near the stove. Heat a griddle over medium heat. Use ¼ cup of batter per pancake and sprinkle chocolate chunks onto the uncooked side. Cook to a golden brown, flip the pancake and brown the other side.
• To serve, place one or more pancakes on a plate and cover with a generous helping of caramelized bananas, if desired.