February 21th 2017
Today I’m sharing with you one of our current favourite ways to enjoy lunch. Both Lou and I love the taste of these stuffed sourdough pancakes. They have a great balance of flavour: bitter from kale, sour from sourdough, sweet from rye, astringent from lemon and pungent from pepper. The light pickle added cuts right through the deep earthy taste of walnuts and kale. Souring your dough proves to be a great way to add a daily dose of fermented foods. It makes grains, beans and seeds much easier to digest, resulting in better absorption and optimal nourishment. I find rye to be one of the loveliest grains to eat right around now, when winter turns to spring. It is one of the lightest grains available and lifts you right up after the heaviness and earthiness of winter. Spring foods are naturally light and bright, totally synched with the natural environment that surrounds you. They, as does rye, offer the perfect balance after the dark density of the coolest season. Can’t wait the hear about your cooking adventures, as this recipe travels into your homes.
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Rye sourdough pancakes with kale pesto
Makes 4 portions
Takes 30-40 minutes
50 grams whole rye flour
60 ml (filtered) water
150 grams whole rye flour
250-300 ml water
Coconut oil or ghee, for frying
100 grams (wilted) kale
100 grams walnuts,
75 ml olive oil
1-2 tbsp lemon juice
1 tbsp nutritional yeast
1 tsp sea salt
Pepper, to taste
1 small red onion, chopped fine
1 small pink daikon, chopped fine
1 lemon, juice OR 3 tbsp raw apple cider vinegar
Sea salt and pepper, to taste
3 leaves of sage, optional
Combine 50 grams of rye flour with +- 60 ml of water. To make a proper sourdough starter the water used should be either bottled or filtered. Mix, using a wooden spoon, until it becomes a liquid pourable substance. It should be thick enough to stick to a spoon. Make sure to press out any lumps. Cover the dough with a cloth and let it sit, at room temperature, on the kitchen counter. Stir once a day for a few days until bubbles appear. Feed the sourdough starter with (150 grams) fresh flour and (250-300 ml) water. Make sure there’s enough water added to make a pourable pancake batter. Place on the kitchen counter for a few more hours. It’s now ready to be made into pancakes. Warm a knob of ghee or coconut oil in your skillet. Pour one fourth of the batter in and bake on each side ‘till golden. Repeat.
To make the pickle: place all of the ingredients mentioned under ‘pickle’ into a bowl and let marinate for as long as possible. This might be 30 minutes, a day, or anything in between.
To make the pesto: place the kale, walnuts, nutritional yeast, sea salt and lemon juice in your food processor. Pulse, while slowly adding the olive oil, until the ingredients have combined and a pesto is formed. Flavour by adding some (black) pepper.
To serve: place each pancakes onto a plate. Add pesto to each pancake and spread it out. Sprinkle it with (strained) pickle and some extra sage (optional). Roll your pancake like a cigar. Make cuts across the whole pancake so you end up with 8-10 spirals. Serve with some extra pickle.
Photos, recipe and text (c) (copyright) kyra. at kyra’s kitchen.