Recipe of Favorite Sourdough Kamut pancake with butter almond milk syrup

Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Steps to Prepare Homemade Sourdough Kamut pancake with butter almond milk syrup. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sourdough Kamut pancake with butter almond milk syrup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sourdough Kamut pancake with butter almond milk syrup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sourdough Kamut pancake with butter almond milk syrup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Sourdough Kamut pancake with butter almond milk syrup using 6 ingredients and 5 steps. Here is how you cook it.

Inspired by chef Brad at fusion cooking

Ingredients and spices that need to be Make ready to make Sourdough Kamut pancake with butter almond milk syrup:

1. 1 cup sourdough starter
2. 1 cup organic freshly milled Kamut flour
3. 1/2 Tsp turbinado sugar
4. 1 smidgen of sea salt
5. ~1/2 cup almond milk (adjust more or less to your desired pancake consistence)
6. 1 tsp Rumfords baking powder

Instructions to make to make Sourdough Kamut pancake with butter almond milk syrup

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

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