Sourdough Kamut pancake with butter almond milk syrup
Sourdough Kamut pancake with butter almond milk syrup

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, sourdough kamut pancake with butter almond milk syrup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sourdough Kamut pancake with butter almond milk syrup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Sourdough Kamut pancake with butter almond milk syrup is something that I have loved my whole life. They are nice and they look fantastic.

Sourdough Pancakes (Using Leftover Sourdough Starter Discard). All Reviews for Kamut® and Coconut Milk Pancakes. this was a little different but it tasted good. It reminded me of oatmeal pancakes a little heavier and kinda grainy but served with syrup or jam and YUM!

To begin with this particular recipe, we must 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 it.

The ingredients needed to make Sourdough Kamut pancake with butter almond milk syrup:
  1. Get 1 cup sourdough starter
  2. Get 1 cup organic freshly milled Kamut flour
  3. Prepare 1/2 Tsp turbinado sugar
  4. Get 1 smidgen of sea salt
  5. Make ready ~1/2 cup almond milk (adjust more or less to your desired pancake consistence)
  6. Prepare 1 tsp Rumfords baking powder

It's strawberry season here, so I topped my pancakes with I added chocolate chips into each pancake, and served with sliced strawberries and butter on top. Sourdough pancakes are soft and fluffy with a hint of tanginess from the sourdough starter. The batter needs to sit overnight, so plan ahead. Serve these sourdough pancakes with some fresh berries and real maple syrup, or top them with powdered sugar, butter, or a fruit syrup.

Steps to make Sourdough Kamut pancake with butter almond milk syrup:
  1. Mix all wet ingredients with all dry ingredients in a large cup. allow the mixture to ferment 8 hours to overnight
  2. 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.
  3. 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
  4. Using a metal spatula, flip your pancake over and cook the other side for another 15 seconds.
  5. 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

Flip the pancake and cook until the pancake is lightly browned on the other side. I once had sourdough pancakes topped with a sourcream sauce or something similar to sourcream. Allow me to echo other commenters. I used kamut flour and since my starter is. Sourdough Rye Pancakes with Orange Butter.

So that’s going to wrap this up with this special food sourdough kamut pancake with butter almond milk syrup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!