Fermented Pancakes with Jam, Yogurt & Granola
by
Amass
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!
Want to make your own granola? Find a recipe here on CREME!
- Level
Expert
- Cooking
6d+
- Overral
6d+
- Ready
Granola
to taste
Fermented Potatoes
Large Waxy Potato
4kgLactobacillus Starter
1gSalt
160gWater
4l
Coffee Oil
Dried Used Ground Coffee
½ cupVegetable Oil
1 cup
Granola
Rolled Oat
1 cupWalnut
¼ cupSunflower Seed
¼ cupPumpkin Seed
¼ cupHoney
3tbspSalt
a pinch
Blueberry & Vinegar Jam
Blueberry
375gWhite Sugar
75gVinegar
25ml
Fermented Potato Pancakes
All-Purpose Flour
125gMilk
300mlEgg
3Canola Oil
½tspWhite Sugar
20g
Whipped Yogurt
Greek Yogurt
⅔ cupHeavy Cream
⅓ cupPowdered Sugar
2tbsp
Equipment
pH Reader
Blender
Nonstick Pan
Granola
to taste
Fermented Potatoes
Large Waxy Potato
4kgLactobacillus Starter
1gSalt
160gWater
4l
Coffee Oil
Dried Used Ground Coffee
½ cupVegetable Oil
1 cup
Granola
Rolled Oat
1 cupWalnut
¼ cupSunflower Seed
¼ cupPumpkin Seed
¼ cupHoney
3tbspSalt
a pinch
Blueberry & Vinegar Jam
Blueberry
375gWhite Sugar
75gVinegar
25ml
Fermented Potato Pancakes
All-Purpose Flour
125gMilk
300mlEgg
3Canola Oil
½tspWhite Sugar
20g
Whipped Yogurt
Greek Yogurt
⅔ cupHeavy Cream
⅓ cupPowdered Sugar
2tbsp
Equipment
pH Reader
Blender
Nonstick Pan
Fermented Pancakes with Jam, Yogurt & Granola
Amass
Peel 4kg 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 160g of salt into 4l of water until fully dissolved
Add 1g 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 ½cup 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 148°C
Add 3tbsp of honey to a bowl
Add 1½tbsp of coffee oil and throughly mix
Add 1 cup of rolled oats to a large bowl
Add ¼cup of sunflower seeds
Add ¼cup of chopped walnuts
Add ¼cup of pumpkin seeds
Add the honey and coffee mixture. Stir to completely coat the oats and nuts
Add 1pinch 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 375g of blueberries to a saucepan on medium heat
Add 25ml of white vinegar
Add 75g 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 125g of all purpose flour to a bowl
Add 20g of sugar
In a separate bowl, beat 3 eggs with 300ml of milk
Pour the milk and egg mixture into the flour and sugar mixture. Whisk until smooth
Grate 150g of fermented potatoes on largest setting. Mix to incorporate
Rest the pancake mix in the refrigerator for 30m
Add ⅔cup of plain greek yogurt to a bowl
Add ⅓cup of heavy cream and 2tbsp 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 8cl. 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 1tbsp of blueberry & vinegar jam on the pancake
Fold in a half and then in a quarter
Cover with 3tbsp of whipped yogurt
Top with 1tbsp of blueberry & vinegar jam
Drizzle 1tbsp of coffee oil
Cover with granola to taste
Enjoy the Fermented Pancakes with Jam, Yogurt & Granola!