Buckwheat pancakes with sourdough

Ingredients for 1 servings:

• 100 ml sourdough
• 2 handfuls of buckwheat flour
• little water
• 2 pinches of salt
• little flour, optional
• a little oat flakes, optional

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 30 minutes

vegan, vegetarian, without eggs, yeast and milk

Mix the ingredients together in a measuring jug, cover, and leave overnight in a warm place, such as the boiler room, living room, or kitchen. The consistency should be like normal pancake batter. The colder it is, the more sour it will be, as yeast likes warmth. In the morning, fry a ladleful in a hot, oiled pan. Leave about 100 ml of batter over for another batch. The pancakes should have a slight acidity and can, of course, be fried with bacon or butter. Serving suggestion and my favorite: with butter and honey or syrup. Now make the batter again for the next day, but this time no more sourdough needs to be added. I have spelt sourdough and wanted to try these pancakes myself, because I only know them from my grandmother in the winter, when there is always a clay pot of buckwheat pancakes next to the wood stove. Unfortunately, I only found recipes online and here that use eggs, and I don’t want to leave those at room temperature. So I quickly called Grandma and asked her. My northern German grandmother makes the sourdough starter herself, which takes about a week and is something anyone can do; I won’t go into that here, though. She then adds industrial yeast and milk, and instead of water, she uses potato water; but then no salt. And a small amount of regular flour. I think the gluten from the wheat/spelt provides the consistency. A handful of oatmeal can also be added. The acid comes from lactic acid and acetic acid bacteria, and yeast also makes the dough airy. However, if you use industrial yeast, you’ll ruin your classic sourdough with wild yeast. And milk is more for accelerating the fermentation, just like you add whey to sauerkraut. Experiment, but I wanted to keep it simple. As long as the dough doesn’t get hairy, it should still be good. Just read up on natural fermentation and sourdough.