This is a variation in character on the sourdough bread in a rice cooker.
The ingredients are very flexible. Since you don't have to pay attention to gluten content and development (which would influence kneadability and shapeability of a dough), you can substitute any kinds of flours you want and only need to adjust the amount of water.
The outcome is quite sour, usually. If you feel that's too much for a pancake, you might experiment with fermentation times and temperatures and the water content of the starter. If you have obtained a pleasing sourness, but not enough leavening power, you could add extra yeast (blasphemy!) or start experimenting with the living conditions of your sourdough microbes. There's lots of things you can read and do!
- ca. 150 ml sourdough
- 500 ml water
- 400 g whole-wheat flour for the starter
- around 4 tbsp flour for the final batter
- 2 tsp salt
- Stir sourdough, flour for the starter and water together.
- Let ferment for 8 to 24 hours. It should bubble well after this.
- Stir in the salt and add flour (or water) until it has the consistency of a thick pancake batter.
- Let it ferment further for around eight hours.
- Cook covered in an at most lightly greased frying pan on medium-high heat.
- Stack cooked pancakes and wrap them in a tea towel to keep them soft.
Add spices if you want. Cloves and oregano worked quite well, for instance.
Covering the pan is not strictly necessary, but might improve energy efficiency and moistness.
The pancakes keep forever when wrapped in a tea towel, but become quite unchewable after the second day.
Only after uploading this recipe I realized that there are lots of recipes for sourdough pancakes on the web. While I do have the ambition to publish only reasonably novel content, I am too weak to throw away stuff I've put effort into and that's of decent quality. So I leave this page online.