Hello everybody, it is Louise, welcome to our recipe site. 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. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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!
Sourdough Kamut pancake with butter almond milk syrup is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Sourdough Kamut pancake with butter almond milk syrup is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook sourdough kamut pancake with butter almond milk syrup using 6 ingredients and 5 steps. Here is how you can achieve 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
- Get 1/2 Tsp turbinado sugar
- Prepare 1 smidgen of sea salt
- Get ~1/2 cup almond milk (adjust more or less to your desired pancake consistence)
- Make ready 1 tsp Rumfords baking powder
Start making the batter with the basics - eggs, starter, raw milk, honey, sea salt. Whisk half a dozen eggs, then add the starter and the rest of the ingredients. Milk, honey, sea salt - all in one bowl. The batter will be really thin 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.
Instructions 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
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. This is similar to my sourdough pancake recipe. This uses buckwheat, which is an ancient grain, full of nutrients. Also this gives these waffles a nice dark chocolate color and a nutty taste.
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