Easiest Way to Cooking Delicious Sourdough Kamut pancake with butter almond milk syrup

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Easiest Way to Cooking Delicious Sourdough Kamut pancake with butter almond milk syrup
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Easiest Way to Cooking Delicious Sourdough Kamut pancake with butter almond milk syrup Delicious, fresh and tasty.

Sourdough Kamut pancake with butter almond milk syrup. Cook until bubbling and liquid reduce to half. Finally drop in a dash of baking soda before the syrup rise up in huge bubbles. Here is how you cook it.

The best keto sourdough pancakes made that are also gluten free and made from sourdough starter, almond flour and coconut flour.

These fluffy sourdough pancakes are perfect for breakfast and will satisfy your craving for pancakes without all the carbs!

Start making the batter with the basics - eggs, starter, raw milk, honey, sea salt.

You can have Sourdough Kamut pancake with butter almond milk syrup using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sourdough Kamut pancake with butter almond milk syrup

  1. It’s 1 cup of sourdough starter.

  2. Prepare 1 cup of organic freshly milled Kamut flour.

  3. You need 1/2 Tsp of turbinado sugar.

  4. You need 1 of smidgen of sea salt.

  5. You need of ~1/2 cup almond milk (adjust more or less to your desired pancake consistence).

  6. You need 1 tsp of Rumfords baking powder.

Whisk half a dozen eggs, then add the starter and the rest of the ingredients.

Milk, honey, sea salt - all in one bowl.

These pancakes are delicious topped with pure maple syrup, but I like to whisk a little almond butter into the maple syrup for a nuttier finish.

These were big fluffy pancakes, exactly what I was looking for.

Sourdough Kamut pancake with butter almond milk syrup step by step

  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.

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 a tried and true best pancake recipe, made with a sourdough starter and a base of Unbleached White All-Purpose Flour, sugar, butter, egg and vanilla.

The flour gives these pancakes a.

Allow to cook until edges bubble, turn and cook until browned evenly.

Lemon Ricotta. maple syrup, butter, baking . quite simply, sourdough pancakes are the lightest, fluffiest, most delicious pancakes I have ever had I'm not sure what it is about making pancakes, but I enjoy it more than just about anything else to come out of my kitchen.