Emmer Pancakes

A red striped plate with six small pancakes on it, a piece of butter, and being drizzled with syrup.

Whole grain emmer pancakes, made with store-bought or freshly ground emmer flour. These light airy pancakes are made with whipped egg whites.

Course Breakfast

Cuisine American, Canadian, European

Diet Low Lactose, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 143kcal

Author Alexandra Daum

Ingredients

300 ml (1 ¼ cup) milk dairy or non-dairy. I use soya milk
1 teaspoon apple cider vinegar
2 large eggs separated
2 tablespoons honey OR 3 tablespoons sugar
2 tablespoons oil or melted butter
2 teaspoons vanilla extract
250 grams (~1 ⅔ cups) whole grain emmer flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt

Instructions

Mix the milk and vinegar in a bowl and set aside for the milk to curdle.
300 ml (1 ¼ cup) milk, 1 teaspoon apple cider vinegar
Separate the eggs. Place the yolks into a large mixing bowl and the whites into a smaller mixing bowl. Beat the whites to stiff peaks and set aside.
2 large eggs
Add the honey to the egg yolks in the large mixing bowl and beat to combine. Add the milk mixture, oil, and vanilla and whisk again to incorporate into the egg yolk mixture.
2 tablespoons honey, 2 tablespoons oil, 2 teaspoons vanilla extract
Sift the flour, baking powder, baking soda, and salt into the large mixing bowl, using a fine mesh sieve. If any bran is left over after sifting, tip it into the bowl. Whisk until just combined. A few lumps are fine.
250 grams (~1 ⅔ cups) whole grain emmer flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
Add the beaten egg whites to the bowl and gently fold with a spatula. There should be no visible lumps of egg white once it's mixed in and the pancake batter should be very light. Set the batter aside.
Preheat a frying pan over medium heat, waiting until the pan is fully preheated. Add just enough oil to very lightly cover the bottom of the pan. Once hot, drop or pour approximate ¼ cup amounts of batter on the pan. Cook until bubbles appear in the pancakes, about a minute and a half, then flip and cook for another minute or until cooked through. Repeat, adding oil as needed, until all of the batter is used.
Keep the pancakes warm in a 90°C (200°F) oven if needed before serving with desired toppings.

Notes

Following the method as written is just as important as using the ingredients listed for this recipe. If you skip making the buttermilk, dividing the eggs, and so on, the pancakes won't turn out as well.

Use the weight measurements, especially for the flour, for accurate results.

Storage: keep leftover pancakes in a sealed container at room temperature for a day, or refrigerate up to five days. They are best fresh but can be reheated in a toaster to refresh.

Freezing: transfer fully cooled pancakes to an airtight container or wrap well in foil. Freeze for up to two months and thaw at room temperature or directly in the toaster on a low temperature. For best results, be sure to freeze the pancakes the same day you make them.

Nutrition