Savory Kamut Sourdough Pancake. The perfect breakfast for a cozy morning, maple-glazed mushrooms served with fluffy, garlicky pancakes, topped with cashew goat cheese, chives, and avocado! How to make a savory pancake with your sourdough discard. Savory appetizer pancakes served with black bean/avocado salad.
Pour directly into a hot sizzling oiled pan or griddle.
We used the Chive Oil in the pan and pour directly on that and then.
These Sourdough Ricotta Pancakes are creamy, moist and luxurious.
You can have Savory Kamut Sourdough Pancake using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Savory Kamut Sourdough Pancake
- It's 1 cup of old sourdough starter.
- Prepare 1/3 cup of fresh milled kamut flour.
- It's 1/4 cup of filtered water.
- Prepare 1/4 tsp of salt.
- Prepare 1 pinch of tumeric power, optional.
- You need 1 pinch of cumin powder.
- It's 1 Tsp of chopped cilantro.
- Prepare 2 tsp of olive oil for non stick pan.
These sourdough ricotta pancakes are a great way to use up the sourdough starter that you need to discard. Sweet Potato Waffles with Duck Eggs and Smoked Salmon. I also used Bobs egg replacer for the eggs and coconut. Like sourdough bread, sourdough pancakes get going with help from a preferment — a mixture of flour, water, and a leavening agent (in this case A few pats of butter and a drizzle of maple syrup is a great way to punch up the sweetness, or go straight-up savory and serve with a fried egg and bacon.
Savory Kamut Sourdough Pancake instructions
- Mix discarded sourdough starter with 1/3 cup of kamut flour, add a bit of water to reach pancake consistance..
- Set it in a warm place to allow it to ferment for about 4 hours..
- Warm up a nonstick pan or crepe maker. Add two tsp olive oil and pour the bubbling batter onto the pan spread them evenly and cook on both sides until done. 1~2 minutes each side depends on the heat of your pan. Slice and serve hot. In the same pan, sear apple rinds to balance savory pancake. Great for breakfast or light dinner..
How to make a sourdough starter and sourdough pancakes from scratch. Once you've removed the necessary amount of starter for the pancake batter, feed your original starter with a cup of water and a cup of flour, stir, cover and return to the fridge for your next sourdough adventure. These sourdough pancakes are light and fluffy with a delicious tangy flavour that is achieved by just the right amount of fermentation. Sourdough pancakes are light and fluffy with a full flavour. Perfect for savoury or sweet toppings.