Treat yourself to the some amazing pancakes made with the most ancient form of wheat known to Man. Einkorn wheat has remained untouched by modern hybridization and large-scale agriculture. It is fast becoming the wheat of choice for the gluten sensitive due to its very weak and easily digestible gluten.
1 cup Einkorn Flour
1/2 tsp. salt
1/2 tsp. sugar
2 tsp. baking powder
1/2 cup plain yogurt
1/2 cup of milk
Mix dry ingredients together. Mix egg, yogurt, & milk well with a fork and then add to dry ingredients. Stir gently and as little as possible till mixed together. Fry in butter or oil.
Variation: Skip the yogurt and use 1 cup milk. Separate the egg whites from the yolks and beat the whites till fluffy. Mix the milk & egg yolks and add to dry ingredients. Fold the egg whites into the batter at the very end.
Spread butter on when hot and top with maple syrup!
The yogurt keeps the pancakes soft without the extra step of beating egg whites. It also adds a tart twist to the flavor.