Savory Kamut Sourdough Pancake. Savory pancakes from that #sourdoughdiscard sitting in your fridge! I have just started off on my #sourdough journey and the discard was already close to. Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value.

I top my pancakes with maple syrup or fruit and yogurt. Because they contain no added sugar, they go well with savory toppings as well. Savory appetizer pancakes served with black bean/avocado salad. You can cook Savory Kamut Sourdough Pancake using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Savory Kamut Sourdough Pancake

You need 1 cup of old sourdough starter.
You need 1/3 cup of fresh milled kamut flour.
You need 1/4 cup of filtered water.
You need 1/4 tsp of salt.
You need 1 pinch of tumeric power, optional.
It's 1 pinch of cumin powder.
It's 1 Tsp of chopped cilantro.
Prepare 2 tsp of olive oil for non stick pan.

To make the salad: Combine all the ingredients except the sour cream. These Cheese and Chive Sourdough Biscuits are made with sourdough starter (or buttermilk). They are super fluffy and buttery and make a quick dinner side. I used an italian white Kamut flour and a preferment in two builds.

Savory Kamut Sourdough Pancake instructions

Mix discarded sourdough starter with 1/3 cup of kamut flour, add a bit of water to reach pancake consistance..
Set it in a warm place to allow it to ferment for about 4 hours..
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. Like sourdough bread, sourdough pancakes get going with help from a preferment — a mixture of flour, water, and a leavening agent (in this case A few pats of butter and a drizzle of maple syrup is a great way to punch up the sweetness, or go straight-up savory and serve with a fried egg and bacon. 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.