Last night, as I looked at the jars of cultured buttermilk and leftover evaporated milk in my fridge, I knew I needed to make pancakes. I thought about the various flours in my basement fridge, and decided that whole grain emmer might be perfect for pancakes because it’s smooth and naturally sweet.
The results were super so I’m sharing the recipe. (The flour, milk, butter, baking soda, baking powder ratios come from a New York Times recipe for buttermilk pancakes.)
2 cups whole grain emmer wheat flour
3 Tbsp sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/4 tsp salt
2 eggs
3 Tbsp melted unsalted butter (+additional for pan)
1 cup cultured buttermilk
1 cup evaporated milk
1/4 cup 2% milk
The combination of milks I used were completely based off use-leftovers necessity, but you can simply use 2 1/4 cups of buttermilk (or regular milk with vinager or lemon juice – google the ratio to transform the milk).
Enjoy! We happen to have fresh rhubarb spread on hand, which was great with the pancakes.
P.S. There were six more pancakes than what you see in the pic, but i couldn’t mess up my flower with them…
