Pancakes with rye sourdough

Ingredients for 4 servings:

• 150 g rye sourdough, see recipe from Seelenschein (database)
• 250 ml water
• 30 g sugar
• 200 g wheat flour type 405 or 550
• 1 tsp baking powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Mix all ingredients into a smooth batter. Cook uncovered in a non-stick pan with or without oil over medium heat. Since homemade sourdough starts vary in thickness, play around with the amount of water to prevent the finished pancake batter from becoming too tough. To make the pancakes even moister and softer, you can add a little melted butter (about 20 g) to the batter. This version is not vegan. You can also add raisins, mashed banana, a little cinnamon with grated apples. Or you can make it savory with fried mushrooms, fried onions, and, in a non-vegan version, with grated cheese or toasted bacon.