Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, savory kamut sourdough pancake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Savory Kamut Sourdough Pancake is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Savory Kamut Sourdough Pancake is something that I’ve loved my whole life. They are fine and they look wonderful.

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.

To begin with this particular recipe, we must first prepare a few components. You can have savory kamut sourdough pancake using 8 ingredients and 3 steps. Here is how you cook it.

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. Make ready 1/4 tsp salt
5. Take 1 pinch tumeric power, optional
6. Prepare 1 pinch cumin powder
7. Make ready 1 Tsp chopped cilantro
8. Make ready 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’s going to wrap this up with this exceptional food savory kamut sourdough pancake recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!