Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, savory kamut sourdough pancake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This is such an easy and handy recipe if you're making sourdough bread regularly - instead of discarding the sourdough, you can now make these sourdough. How to make a savory pancake with your sourdough discard. These sourdough pancakes are light and fluffy with a delicious tangy flavour that is achieved by just the right amount of fermentation. Sourdough pancakes are light and fluffy with a full flavour.

Savory Kamut Sourdough Pancake is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Savory Kamut Sourdough Pancake is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook savory kamut sourdough pancake using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Savory Kamut Sourdough Pancake:

1. Get 1 cup old sourdough starter
2. Prepare 1/3 cup fresh milled kamut flour
3. Make ready 1/4 cup filtered water
4. Take 1/4 tsp salt
5. Get 1 pinch tumeric power, optional
6. Take 1 pinch cumin powder
7. Make ready 1 Tsp chopped cilantro
8. Get 2 tsp olive oil for non stick pan

Intensive farming, genetic engineering and industrial revolutions over the past two centuries have made modern flour easy and cheap to produce. I used an italian white Kamut flour and a preferment in two builds. The dough was very soft and very pleasing to knead. This is a great recipe from Sue Gregg's "Breakfasts" cookbook that I found online a few years ago.

Instructions to make Savory Kamut Sourdough Pancake:

1. Mix discarded sourdough starter with 1/3 cup of kamut flour, add a bit of water to reach pancake consistance.
2. Set it in a warm place to allow it to ferment for about 4 hours.
3. Warm up a nonstick pan or crepe maker. Add two tsp olive oil and pour the bubbling batter onto the pan spread them evenly and cook on both sides until done. 1~2 minutes each side depends on the heat of your pan. Slice and serve hot. In the same pan, sear apple rinds to balance savory pancake. Great for breakfast or light dinner.

The dough was very soft and very pleasing to knead. This is a great recipe from Sue Gregg's "Breakfasts" cookbook that I found online a few years ago. I love looking for new healthy ingredients that I can cook and my kids will eat. The batter will be much thinner then your usual pancakes, as will the finished pancakes. But they have a great nutty flavor.

So that is going to wrap this up for this exceptional food savory kamut sourdough pancake recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!