Fermented Pancakes with Jam, Yogurt & Granola
Give your typical pancake recipe a boost by adding fermented potatoes to it. Then go even bigger by adding blueberry vinegar jam, whipped yogurt and granola!
Peel <quantity>4<unit>kg</unit></quantity> of waxy potatoes
Transfer potatoes to a large pot and cover with cold water
Bring to a boil on medium heat. Reduce heat to low and simmer until potatoes are cooked through but not falling apart. Remove
Let cool for 5m until easy to handle
Place potatoes into a sterilized fermentation vessel
Whisk <quantity>160<unit>g</unit></quantity> of salt into <quantity>4<unit>l</unit></quantity> of water until fully dissolved
Add <quantity>1<unit>g</unit></quantity> of lactobacillus starter and whisk to incorporate
Pour water mixture over potatoes to cover. Seal fermentation vessel
Keep fermentation vessel at constant ambient temperature and in good sanitary conditions for 4d, until potatoes ferment
Pour <quantity>1<unit>cup</unit></quantity> of vegetable oil into a blender
Add <quantity>½<unit>cup</unit></quantity> of dried used coffee grounds
Blend on low speed and gradually increase to high until grounds are pulverized
Extract the coffee flavor at room temperature for 1d
Pour oil through fine sieve just until the sediment starts to come out. The coffee oil is ready
Remove a potato from vessel and check the pH. The pH should be under 4, preferably between 3.2-3.9. If it does not reach the desired pH, ferment for 1 more day under the same conditions
If you do not have a pH reader, you can taste the potatoes. The umami should be pronounced with a pleasant acidity. If there are green or black growths or if it smells off, do not consume
The fermented potatoes are ready
Preheat the oven to <temperature>148<unit>°C</unit></temperature>
Add <quantity>3<unit>tbsp</unit></quantity> of honey to a bowl
Add <quantity>1½<unit>tbsp</unit></quantity> of coffee oil and throughly mix
Add <quantity>1<unit>cup</unit></quantity> of rolled oats to a large bowl
Add <quantity>¼<unit>cup</unit></quantity> of sunflower seeds
Add <quantity>¼<unit>cup</unit></quantity> of chopped walnuts
Add <quantity>¼<unit>cup</unit></quantity> of pumpkin seeds
Add the honey and coffee mixture. Stir to completely coat the oats and nuts
Add <quantity>1<unit>pinch</unit></quantity> of salt and combine well
Transfer the mixture to a baking tray with a silpat or lined with wax paper. Evenly distribute
Bake for 10m, until the edges start to golden. Mix granola and put back in the oven
Bake until dark golden brown. Remove from oven
Allow the granola to cool until it is room temperature and crunchy. Transfer to a serving bowl
Add <quantity>375<unit>g</unit></quantity> of blueberries to a saucepan on medium heat
Add <quantity>25<unit>ml</unit></quantity> of white vinegar
Add <quantity>75<unit>g</unit></quantity> of sugar. Stir to combine
Cook for 10m until reaching a jam consistency. Stir occasionally
Transfer to a dish. Let cool to room temperature
Add <quantity>125<unit>g</unit></quantity> of all purpose flour to a bowl
Add <quantity>20<unit>g</unit></quantity> of sugar
In a separate bowl, beat <quantity>3</quantity> eggs with <quantity>300<unit>ml</unit></quantity> of milk
Pour the milk and egg mixture into the flour and sugar mixture. Whisk until smooth
Grate <quantity>150<unit>g</unit></quantity> of fermented potatoes on largest setting. Mix to incorporate
Rest the pancake mix in the refrigerator for 30m
Add <quantity>⅔<unit>cup</unit></quantity> of plain greek yogurt to a bowl
Add <quantity>⅓<unit>cup</unit></quantity> of heavy cream and <quantity>2<unit>tbsp</unit></quantity> of powdered sugar
Whip until reaching an airy consistency and medium peaks
Transfer to a serving bowl
Place a nonstick pan over medium/high heat. Grease with <quantity>½<unit> tsp</unit></quantity> of canola oil
When the pan is hot, remove the pancake mixture from refrigerator and pour in <quantity>8<unit>cl</unit></quantity>. Quickly swirl the pan to evenly distribute the batter
When there is slight caramelization on on the bottom, flip the pancake. Cook on the other side for for about 1m until golden
Repeat to make <quantity>8</quantity> pancakes. The Fermented Potato Pancakes are now ready
Spread <quantity>1<unit>tbsp</unit></quantity> of blueberry & vinegar jam on the pancake
Fold in a half and then in a quarter
Cover with <quantity>3<unit>tbsp</unit></quantity> of whipped yogurt
Top with <quantity>1<unit>tbsp</unit></quantity> of blueberry & vinegar jam
Drizzle <quantity>1<unit>tbsp</unit></quantity> of coffee oil
Cover with granola to taste
Enjoy the Fermented Pancakes with Jam, Yogurt & Granola!
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