2 cups einkorn wheat flour (or other all purpose flour)
1 teaspoon pink himalayan salt (use ¼ tsp for low sodium)
½ teaspoon cinnamon
2 tablespoons maple syrup (or sugar)
2 cups milk (dairy or non)
4 eggs, beaten
butter/lard/oil for pan
Toppings: fresh fruit, preserves, maple syrup, whipped cream
Instructions
Combine dry ingredients in a medium sized bowl.
Make a well in the middle of the dry ingredients and add wet ingredients to the "well".
Whisk all ingredients together to incorporate. Batter will be thin.
On medium heat, warm up a small frying pan or griddle so that it's hot enough to melt butter but not burn it. If the pan it too hot, the batter will scramble rather than make cute round cakes.
Gently pour a small amount batter into pan and tilt the pan so it spreads evenly.
Let cook on one side for about 2-3 minutes until the top starts to look dry.
Flip and cook other side.
Serve warm with fresh fruit, preserves or maple syrup.
Makes approximately 16 cakes 5-6 inches in diameter.
Notes
For low sodium, use ¼ tsp salt instead = 99mg per serving