Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sourdough kamut pancake with butter almond milk syrup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Sourdough Kamut pancake with butter almond milk syrup is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Sourdough Kamut pancake with butter almond milk syrup is something which I’ve loved my whole life. They’re nice and they look wonderful.
Cook until bubbling and liquid reduce to half. Finally drop in a dash of baking soda before the syrup rise up in huge bubbles. See great recipes for Sourdough Kamut pancake with butter almond milk syrup too!
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sourdough kamut pancake with butter almond milk syrup using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sourdough Kamut pancake with butter almond milk syrup:
- Make ready 1 cup sourdough starter
- Prepare 1 cup organic freshly milled Kamut flour
- Take 1/2 Tsp turbinado sugar
- Take 1 smidgen of sea salt
- Prepare ~1/2 cup almond milk (adjust more or less to your desired pancake consistence)
- Prepare 1 tsp Rumfords baking powder
Milk, honey, sea salt - all in one bowl. The batter will be really thin Sourdough pancakes are super easy to make. They're light, tangy in flavor and best served with melted butter and maple syrup for an incredible breakfast. Prep time does not include the overnight sourdough starter mix to do it's thing.
Steps to make Sourdough Kamut pancake with butter almond milk syrup:
- Mix all wet ingredients with all dry ingredients in a large cup. allow the mixture to ferment 8 hours to overnight
- Right before making pancake, in a separate cup, add 1/2 tsp of Rumfords baking powder to every 6 oz of sourdough pancake batter. In this way, you can cook as little as one serving (2 small pancakes). Rest of the batter can be refrigerated and cook in another time.
- Heat a cast iron pan or skillet on stove at high heat. Melt about 1/2 Tsp of butter before pouring in about 3 oz of batter into the hot pan. Turn down the heat to medium and cook for about 30 seconds or longer until you see your pancake doubled in height. Add fresh or dried berries as you wish
- Using a metal spatula, flip your pancake over and cook the other side for another 15 seconds.
- For making the butter almond milk syrup per serving, add 1 Tsp of butter in the same hot pan. Immediately pour in 1/2 cup of almond milk, 1 tsp of sugar or more as you desire. Cook until bubbling and liquid reduce to half. Finally drop in a dash of baking soda before the syrup rise up in huge bubbles. Quickly drizzle them on your hot pancakes and serve right away
In the morning just add other ingredients and make those pancakes! The recipe I have been using is more like a sourdough crepe, and it's great, but I was looking for something a bit more substantial. These were big fluffy pancakes, exactly what I was looking for. I used my cast iron skillet and was able to get golden brown, beautiful pancakes which I haven't been able to get a good recipe for, until now. Like sourdough bread, sourdough pancakes get going with help from a preferment — a mixture of flour, water, and a leavening agent (in this case, your sourdough starter discard).
So that is going to wrap it up for this exceptional food sourdough kamut pancake with butter almond milk syrup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
