Potato will release a lot of water, don’t discard it! Instead – mix it in every time you spoon your pancakes!
Heat non stick or stainless steel pan to little under medium high
Pour 2 tbsp of vegetable oil into a pan, add 1/2 butter
Measure pancakes with tablespoon.
Fry for about 3 minutes (or until golden brown) on each side.
Taste for salt and adjust as needed
Maintain heat under medium high so that the potatoes cooks through before burns outside.
Add oil and butter as you go
Mix the liquid in
Wonder Bread
What makes this bread wonderful is a combination of flours – bread, spelt, rye and amaranth. Makes the crumb very soft and silky and crust – thin and delicious. And VERY HEALTHY!
Ingredients:
100 gr of active starter
Water (room temperature) – 350 gr
Bread flour – 350 gr
Whole wheat or spelt flour – 50 gr
Rye flour – 20 gr
Amaranth – 30 gr
Salt – 10 gr
Optional: seed mix (flax, sunflower, pumpkin) – 60 – 80 gr or finely chopped olives
Let your dough sit for 3-4 hours, it should raise ~ 70%.
Form the bread and place to the raising basket or towel covered form ( sprinkled with flour).
Let it proof for another 2-3 hours, depending to your room temperature, it should raise about 20-25%.
Put the formed bread into the fridge for cold fermentation overnight.
Bake in preheated to 500 Ā°F oven in dutch oven or some other bread vessel with lid for 20 minutes
Remove lid, reduce temperature to 450 Ā°F and bake another 20-25 minutes till you see golden crust.
Remove, cool completely and enjoy
Active starter, bread, spelt, amaranth floursMix everything, add seedsInitial doughAfter the 1st folding2nd foulding3rd folding4th foldingView from asideIn the basketAfter proofingIn the dutch oven
It’s a one super healthy, super easy breakfast/lunch/side dish made of spinach, eggs, a little whole wheat flour and ricotta cheese. Form patties and fry
