For some time now we've had a solid at-home Sunday breakfast routine going - Pancakes and Bacon.
Saturday evening I blend together Einkorn berries and buttermilk and then allow that to sit covered overnight. In the morning I add melted butter, leavenings, sweetener, and eggs, and then I adjust the consistency of the batter by adding either more buttermilk or a small amount of Einkorn flour. I cook them on a vintage electric griddle (which has improved my pancake making by a significant margin) and serve them with Kerrygold butter and real maple syrup.
(This is a riff on Sue Gregg's blender batter pancakes; I freely offer her credit for introducing me to the idea of blending whole grains with buttermilk. My method the next morning is a little different, as are the ingredients I add.)
These are by far our favorite pancakes, even better than the buttermilk pancakes from Marion Cunningham's The Breakfast Book, which were are favorite for a long time. As a bonus these have the extra nutrition from the whole grain and the soaking.
Our favorite bacon is from Beeler's. We buy it from our local health food store and I'll admit to grabbing four packages at a time just in case they are out of it sometime.
When we camp we make our Sunday pancakes with homemade biscuit mix using Einkorn flour, Real Salt, pastured lard, and Featherweight (corn-free) baking powder. I mix that with buttermilk and eggs and the pancakes turnout very much like the pancakes I remember from growing up - tender and fluffy.