Savory Kamut Sourdough Pancake. Learn how to make quick and easy Sourdough Discard Savory Pancakes using the discard batter from your sourdough starter. It is a simple recipe, vegan, and. Savory appetizer pancakes served with black bean/avocado salad.
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. 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. You can cook Savory Kamut Sourdough Pancake using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Savory Kamut Sourdough Pancake
- Prepare 1 cup of old sourdough starter.
- You need 1/3 cup of fresh milled kamut flour.
- Prepare 1/4 cup of filtered water.
- Prepare 1/4 tsp of salt.
- It's 1 pinch of tumeric power, optional.
- It's 1 pinch of cumin powder.
- Prepare 1 Tsp of chopped cilantro.
- Prepare 2 tsp of olive oil for non stick pan.
I also used Bobs egg replacer for the eggs and coconut. Gently fold blueberries into the batter just before adding the baking soda mixture. I also just sprinkle blueberries onto the raw side of the hotcakes and. See more ideas about Sourdough, Sourdough recipes, Sourdough starter recipe.
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..
Using electric beaters or a hand whisk, combine the flour, eggs and milk with a big pinch of salt in a large bowl. These loaves have been made using my starter and a variety of white spelt flour, kamut/khorason flour, and mixes of the two. These were experimental to test how the flours would hold up on their own for use in sourdough so this post is to share the outcome. These sourdough pancakes are light and fluffy with a delicious tangy flavour that is achieved by just the right amount of fermentation. The sourdough gives these pancakes a savoury flavour.
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