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Before you jump to Sourdough Kamut pancake with butter almond milk syrup recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
Ingesting healthy foods tends to make all the difference in how we feel. Increasing our intake of well balanced meals while reducing the intake of unhealthy types plays a part in a more wholesome feeling. A salad helps us feel a lot better than a piece of pizza (physically anyway). Selecting healthier food choices can be challenging if it is snack time. You can spend several hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. There’s nothing like one of these healthy foods when you need an energy-boosting snack.
If you are looking for a speedy snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain toast can give you that additional boost you need to get going. When you have to have a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products such as white bread to the healthier whole grain alternatives.
You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to sourdough kamut pancake with butter almond milk syrup recipe. To cook sourdough kamut pancake with butter almond milk syrup you need 6 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Sourdough Kamut pancake with butter almond milk syrup:
- Provide 1 cup sourdough starter
- Provide 1 cup organic freshly milled Kamut flour
- Use 1/2 Tsp turbinado sugar
- Provide 1 smidgen of sea salt
- Prepare ~1/2 cup almond milk (adjust more or less to your desired pancake consistence)
- Get 1 tsp Rumfords baking powder
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
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