Fermented Potato Pancakes
by
Amass
Pancakes are great and fermentation is catching on world wide like crazy. This recipe combines this growing technique to an old fashioned, staple breakfast food. Elevate your everyday pancakes to a new level of deliciousness.
- Level
Expert
- Cooking
5d+
- Overral
5d+
- Ready
All-Purpose Flour
125gMilk
300mlEgg
3Canola Oil
½tspWhite Sugar
20g
Fermented Potatoes
Large Waxy Potato
4kgLactobacillus Starter
1gSalt
160gWater
4l
Equipment
Nonstick Pan
pH Reader
All-Purpose Flour
125gMilk
300mlEgg
3Canola Oil
½tspWhite Sugar
20g
Fermented Potatoes
Large Waxy Potato
4kgLactobacillus Starter
1gSalt
160gWater
4l
Equipment
Nonstick Pan
pH Reader
Fermented Potato Pancakes
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
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 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
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