Sourdough Pumpkin Pancakes (Fresh Milled Einkorn)

Step 1

Mix pre-batter ingredients together, cover with compostable cling wrap and let ferment on counter overnight.

Step 2

After fermenting overnight or up to 14 hours, add final batter ingredients to the pre-batter starting with the milk, pumpkin puree and eggs. Mix together using a dough whisk until combined. Next, add remaining ingredients except the melted butter. Stir well. Add the melted butter and stir. Allow to sit for several minutes to soak up the moisture and then break up any clumps. The batter should be a thick smoothie consistency.

Step 3

Heat a pan or griddle on stovetop over medium heat. When griddle is hot, melt butter butter or tallow and drop rounded spoonfuls of batter to the pan. Help spread the batter into a round pancake with the back of a spoon. You may want to turn down the heat a little here so the pancakes don’t brown too quickly. Carefully turn each pancake when you see bubbles forming around the edges and the bottom looks golden. Cook approximately 60 seconds per side. Each side should be golden, although times may vary depending on how hot the pan is.

Tip #1

Serve with butter slice, chopped pecans and drizzle of maple syrup or raw honey.

Tip #2

This batter makes lots of pancakes. You can store leftover batter in the refrigerator all week and you’ll have ready-to-go pancake batter on hand for a nourishing, satisfying, and hot breakfast. Add a little baking soda to the batter to give it a fresh boost on later days.