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>1​​½<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!