Savory Kamut Sourdough Pancake. This is such an easy and handy recipe if you're making sourdough bread regularly - instead of discarding the sourdough, you can now make these sourdough. Savory appetizer pancakes served with black bean/avocado salad. To make the salad: Combine all the ingredients except the sour cream.
You can cook Savory Kamut Sourdough Pancake using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Savory Kamut Sourdough Pancake
- Prepare 1 cup of old sourdough starter.
- It’s 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.
- You need 2 tsp of olive oil for non stick pan.
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 Even with the small bit of sugar, these pancakes are decidedly savory, so top them accordingly. A few pats of butter and a drizzle of maple syrup is a great. I used an italian white Kamut flour and a preferment in two builds.
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..
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