Savory Kamut Sourdough Pancake. Savory appetizer pancakes served with black bean/avocado salad. To make the salad: Combine all the ingredients except the sour cream. The pancakes at Sheep Mountain Lodge filled up the plate and were thick and fluffy.
Expect a strong-flavored, tangy pancake, an Alaskan tradition. 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. You can cook 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.
- It's 1/3 cup of fresh milled kamut flour.
- Prepare 1/4 cup of filtered water.
- It's 1/4 tsp of salt.
- You need 1 pinch of tumeric power, optional.
- It's 1 pinch of cumin powder.
- Prepare 1 Tsp of chopped cilantro.
- You need 2 tsp of olive oil for non stick pan.
This Buckwheat Pancake recipe is just a variation of the regular Sourdough Waffles posted on my site. I just substituted one cup of Buckwheat flour that I ground myself instead of cup of all purpose flour. Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb.
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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