RECIPE AND PHOTO BY JIM GALLUCCI
SINCE DISCOVERING THE ANCIENT GRAIN EINKORN, which is a type of wheat, I’ve come to enjoy its wonderful flavor and often substitute it for all-purpose flour when baking bread.
Einkorn is a whole-wheat grain that was grown by farmers 5,000 years ago in the area now known as Turkey and is often referred to as man’s first wheat. The word einkorn is derived from the German language and interpreted to mean “single grain.” Einkorn wheat was given this distinction because it contains only 14 chromosomes, whereas modern wheat contains 42. It is considered the most primitive form of wheat with roughly 30 percent more protein and 30 percent less starch than modern wheat. It also contains less gluten than modern cultivars and because the flour is non-processed, non-hybridized, non-GMO, and has a low glycemic load, it won’t spike blood sugar levels. Overall, einkorn flour is easier to digest and can be used one-to-one when substituting it for all-purpose flour.
Einkorn’s gluten structure is more delicate than modern wheat’s, making it incompatible with industrial mixers, but it is available online, in specialty shops, and in mills like River Valley Community Grains. You can find them online or you can visit their booth at the Easton Farmers Market.
My recipe for Orange and Ricotta Pancakes has a mild nutty taste and a rich texture that is complemented by the citrus orange-cardamom flavors. Using fresh ricotta cheese not only adds more protein but it also gives the pancakes a creamy quality. Because fresh ricotta has a higher water content than packaged cheese, you may need to drain off any excess water. The combination of these flavors has made this recipe a family favorite and is requested often, especially when fresh oranges are plentiful in the cold months of winter.
Orange and Ricotta Einkorn Pancakes with Honey-Maple Syrup
Ingredients
For the Pancakes
- ¼ cup butter plus more for the griddle
- 1½ cups einkorn whole-wheat flour
- ½ cup King Arthur all-purpose flour
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 2 large eggs
- 1 cup buttermilk
- ¼ cup fresh orange juice
- 8 ounces fresh ricotta cheese
- 1 tablespoon orange zest
For the Honey-Maple Syrup
- 2 ounces honey
- 4 ounces pure maple syrup
Instructions
- Melt the butter. Set aside and allow to cool to room temperature.Place the dry ingredients (flours, sugar, baking powder, baking soda, salt, and cardamom) in a large bowl and whisk to blend.In another bowl, beat the eggs, then add the buttermilk, melted butter, orange juice, ricotta cheese, and orange zest and blend until very smooth.Pour the wet ingredients into the dry ingredients and mix just until the flours are blended. The batter will be thicker than usual and a light amber color. Allow the batter to rest for 10 minutes, undisturbed, while the griddle is preheating.Preheat an electric, nonstick griddle to 375°F. or heat a heavy-bottom nonstick pan over medium-high heat. When hot, generously brush with additional butter. Pour a ¼cup of batter onto the griddle and gently form into a disc with the tip of the ladle. The pancakes will spread slightly as they cook.When the underside is a deep golden color and open bubbles appear around the edges, about 3–5minutes, flip with a spatula and cook until the same color is achieved. Repeat with the remaining batter.Combine the honey and maple syrup in a small saucepan and heat over medium-low heat until warmed through. Serve warm with the pancakes.
