Sourdough Einkorn Wheat Blueberry pancakes
The evening before I added 2 cups of freshly milled Einkorn wheat flour to 2 cups of sourdough starter. I mixed that thoroughly, covered with a towel and let it rest on the counter until the morning. I then cracked one egg in the mixture and added 1 T of real vanilla extract, 1/8th cup of organic maple syrup, 1/2 T sea salt, 3/4th T of baking powder and a small amount of extra virgin olive oil. I mixed it up real good with a spoon and added about 1/4 cup more of Einkorn flour to the pancake batter texture I prefer. I then laddled the mixture on to a hot skillet and added wild organic blueberries. I used Kerrigold unsalted butter and organic maple syrup. It was soooooo... good ~