Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, sourdough kamut pancake with butter almond milk syrup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sourdough Kamut pancake with butter almond milk syrup is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Sourdough Kamut pancake with butter almond milk syrup is something that I have loved my whole life. They are fine and they look wonderful.
Sourdough Pancakes (Using Leftover Sourdough Starter Discard). These Almond Milk Pancakes are completely dairy free (no milk, no butter) These pancakes are NOT vegan either. Can I Make Vegan Pancakes with Almond milk? These pancakes are not so sweet so that you can adjust the sweetness to your taste by drizzling them with maple syrup, agave.
To begin with this particular recipe, we have to prepare a few components. 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
- Take 1 cup organic freshly milled Kamut flour
- Get 1/2 Tsp turbinado sugar
- Take 1 smidgen of sea salt
- Take ~1/2 cup almond milk (adjust more or less to your desired pancake consistence)
- Prepare 1 tsp Rumfords baking powder
The pancakes cook up just as well using almond meal which is made using whole almonds with their I dry my almond meal from making almond milk by spreading it out on parchment paper on a baking. 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.
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
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. 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.
So that’s going to wrap this up for this exceptional food sourdough kamut pancake with butter almond milk syrup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
