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Makes: 4 servings
Start to finish: 20 minutes
From Edible Seattle January/February 2011
Nutty-tasting, nutritious emmer wheat (AKA farro) is wheat's ancient grandaddy. Its use can be traced back to the Egyptians, and now, with an increase of US cultivation, its popularity is growing beyond restaurant farrotos. For local flavor, substitute apple cider syrup, like the kind sold at Seattle farmer’s markets by Rockridge Orchards, for regular maple syrup.
1 1/2 cups emmer flour
1/2 cup white whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups lowfat buttermilk
1 teaspoon vanilla
1/2 stick (1/4 cup) butter, melted, plus more for pan
Whisk the flours, sugar, baking powder, and salt together in a mixing bowl and set aside. In another bowl, whisk the eggs, buttermilk, vanilla, and melted butter to blend.
Add the wet ingredients to the dry ingredients, mix just until no dry spots remain, and set aside.
Heat a large, well-seasoned or nonstick griddle or skillet over medium heat. When hot, grease with butter, then drop the batter by scant 1/4 cupfuls about 3” apart on the pan. Cook for a few minutes on each side, turning when the bubbles reach the center and the pancakes have puffed on the second side. Serve immediately.
*vegetarian
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