Einkorn is the oldest form of wheat known to man. It contains fewer chromosomes than modern varieties and has a weak gluten structure, which makes it easier for many people to digest and often a better choice for those with mild gluten sensitivities. With a naturally sweet, nutty flavor and a rich, golden color, einkorn adds a unique and wholesome taste to any dish. Unlike modern wheat, einkorn remains pure and unaltered, offering a grain closer to what our ancestors enjoyed. Its protective outer hull makes it ideal for organic farming and allows it to thrive in tough conditions. Choosing einkorn means enjoying a nutritious, flavorful, and natural grain.
Borderview Family Farm is built on a foundation of family values, sustainable farming, and a commitment to providing the healthiest, locally-grown food. Nestled near the beautiful shores of Lake Champlain, we are inspired by the idea of nurturing the land and embracing the natural abundance it provides. Focused on farm-to-table produce, we honor producing food that reflects our dedication to quality and care. Our mission is to provide wholesome, honest food while preserving the land for future generations.
In a medium mixing bowl, whisk eggs, milk, melted butter and vanilla together.
Add flour, baking powder and salt and stir just until combined. Over mixing will cause your pancakes to be flat. Lumpy batter is okay! :)
Heat skillet over medium heat. Add oil and swirl to cover the pan.
Spoon pancake batter into heated pan using about 1/3 cup of batter per pancake.
Allow pancakes to cook until bubbles begin to form on the surface.
Flip pancakes and cook for 1-2 more minutes or until when you press on the center of the pancake it feels set.
Serve hot with maple syrup and butter.
Adapt these to your liking! If you like a thinner pancake, you can add more milk. You can also sprinkle blue berries or chocolate chips on top of the wet side of the pancake once you place the batter in the pan. Adding baking spices, nuts or seeds to the batter can also be great additions.
Cream butter, sugars, salt and vanilla together until light and fluffy.
Add eggs and yolk one at a time mixing and scraping down the sides of the bowl in between each addition.
Add flour, baking soda, baking powder, and chocolate chips and stir to combine.
Refrigerate dough for 30 minutes.
Preheat oven to 350 degrees and line 2 baking sheets with parchment.
Scoop cookie dough into 1 1/2-inch balls and space out equally on prepared sheet.
Bake for 10-12 minutes or until edges of cookie are golden brown.
For a fudgier, chewier cookie:
Substitute 15 grams of the brown sugar with molasses.
Add 36 grams of non-fat milk powder to the dry ingredients before mixing.
Sprinkle tops of cookies with Maldon sea salt before baking.