This is a recipe from Perennial Pantry. For a PBS NewsHour video tutorial of this recipe, click here.
Kernza Pancakes
By Perennial Pantry
Ingredients
- 1.5 Cup Kernza Flour by Perennial Pantry
- ½ Cup all-purpose flour
- 1 ⅓ Cups whole milk (substitute oat milk for dairy free version)
- 1 Large egg
- 2 Tbsp sugar
- 1.5 Tsp salt
- 1 Tsp baking powder
- ½ Tsp baking soda
- Pure maple syrup from Horner’s Corner or berry syrup from Twin Cities Berry Company
Instructions
Begin pre heating a non-stick pan or skillet to medium low heat. In a large mixing bowl, combine both flours, sugar, salt, baking powder, and baking soda, and mix until combined.
In a separate bowl, whisk the wet ingredients together. Add the wet ingredients to the dry ingredients, and stir with a rubber spatula until fully combined.
Apply a thin layer of oil or butter to the pre heated non-stick pan or skillet. Use a ladle or “pour-friendly” container to pour the batter on to the skillet. Cook for about four minutes on one side (the edges will start setting; bubbles will form in the middle and eventually start popping). Flip the pancakes and cook for an additional two minutes.
Eat immediately or keep warm in a 200F degree oven. Serve with Horner’s Corner maple syrup, berry syrup and berries from Twin Cities Berry Company, OR top with Kernza Grain Salad for a savory twist.
“I highly recommend the Maple Sugar and Maple anything from Horner’s Corner to go
with the Perennial Pantry’s Pancake Recipe or any other recipe that calls for Maple
syrup, sugar, cream, etc!” – Nettie Colon