Farro Pancakes with Whipped Cream, Strawberries and Maple Syrup
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Cook time:
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Serves: 8 pancakes
These farro pancakes with homemade whipped cream, strawberries and natural maple syrup are a great alternative to refined white flour pancakes. You'll love their slightly nutty taste!
Ingredients
¾ cup (175ml) milk (cow or soy)
1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
1 cup (125g) Poggio del Farro Organic Farro (emmer) Flour
2 teaspoons (8g) sugar (white or raw cane sugar)
1 teaspoon (4g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
1 organic egg
2 tablespoons melted butter or coconut oil
Butter or coconut oil for greasing the pan, as needed
Homemade whipped cream
Strawberries, sliced
Pure maple syrup
Instructions
Stir the milk and apple cider vinegar together in a small bowl and set aside.
In a medium bowl whisk together: organic emmer flour, sugar, baking powder, baking soda and salt.
In a separate medium bowl whisk together: egg, melted butter and milk/apple cider mixture.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Brush a large nonstick skillet with butter or coconut oil and heat over medium heat.
Add ¼ cup of the pancake mixture to the pan and cook until bubbles form on the top and the bottom is golden; about 2-3 minutes. Flip and cook until golden on the bottom, about 1-2 more minutes. Repeat. (Depending on your size pan you can also cook more than one at a time.)
Serve with homemade whipped cream, strawberries and pure maple syrup.
Recipe by Italicana Kitchen at https://italicanakitchen.com/farro-pancakes-with-whipped-cream-strawberries-and-maple-syrup/