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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sourdough kamut pancake with butter almond milk syrup. It is one of my favorites. This time, I will 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 foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Sourdough Kamut pancake with butter almond milk syrup is something which I have loved my entire life. They’re 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 have to 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 can achieve that.

The ingredients needed to make Sourdough Kamut pancake with butter almond milk syrup:
  1. Get 1 cup sourdough starter
  2. Make ready 1 cup organic freshly milled Kamut flour
  3. Get 1/2 Tsp turbinado sugar
  4. Take 1 smidgen of sea salt
  5. Take ~1/2 cup almond milk (adjust more or less to your desired pancake consistence)
  6. Get 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 is going to wrap it up for this special food sourdough kamut pancake with butter almond milk syrup recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!