Fermented Pancakes with Jam, Yogurt & Granola

Peel 4 kg 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 160 g of salt into 4 l of water until fully dissolved

Add 1 g 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 1 cup of vegetable oil into a blender

Add ½ cup 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

Add 3 tbsp of honey to a bowl

Add 1​​½ tbsp of coffee oil and throughly mix

Add 1 cup of rolled oats to a large bowl

Add ¼ cup of sunflower seeds

Add ¼ cup of chopped walnuts

Add ¼ cup of pumpkin seeds

Add the honey and coffee mixture. Stir to completely coat the oats and nuts

Add 1 pinch 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 375 g of blueberries to a saucepan on medium heat

Add 25 ml of white vinegar

Add 75 g 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 125 g of all purpose flour to a bowl

Add 20 g of sugar

In a separate bowl, beat 3 eggs with 300 ml of milk

Pour the milk and egg mixture into the flour and sugar mixture. Whisk until smooth

Grate 150 g of fermented potatoes on largest setting. Mix to incorporate

Rest the pancake mix in the refrigerator for 30m

Add ⅔ cup of plain greek yogurt to a bowl

Add ⅓ cup of heavy cream and 2 tbsp 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 ½ tsp of canola oil

When the pan is hot, remove the pancake mixture from refrigerator and pour in 8 cl . 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 8 pancakes. The Fermented Potato Pancakes are now ready

Spread 1 tbsp of blueberry & vinegar jam on the pancake

Fold in a half and then in a quarter

Cover with 3 tbsp of whipped yogurt

Top with 1 tbsp of blueberry & vinegar jam

Drizzle 1 tbsp of coffee oil

Cover with granola to taste

Enjoy the Fermented Pancakes with Jam, Yogurt & Granola