Buckwheat Pancakes with Sourdough

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	1 min
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Mix the ingredients together in the measuring cup and leave it covered overnight in a warm place, e.g. boiler room, living room or kitchen. The consistency should be that of a normal pancake batter. The colder it is, the more acidic it gets as yeast likes heat.
In the morning, fry a ladle in the hot and oiled pan. Leave about 100 ml of batter for a new approach.
The pancakes should have a slight acidity and can of course also be fried with bacon or butter.
Serving suggestion and my favorite: with butter and honey or syrup.
Now prepare the dough again for the next day, but now no more sourdough needs to be added.
I have spelled sourdough and wanted to try these pancakes myself, because I only know them from grandma from the wintertime, when there is always a clay pot with buckwheat pancakes next to the wood stove.
Unfortunately I only found recipes with eggs on the internet and here and I don`t want to leave them at room temperature. So briefly called Grandma and asked.
My north German grandmother prepares the sourdough herself, which takes about a week and everyone can do it; but I will not address it here.
She then adds industrial yeast and milk and instead of water she adds potato water; but then no more salt. And a small amount of regular flour. I think the gluten from the wheat / spelled is for the consistency. A handful of oatmeal can also be added.
The acid comes from lactic acid and vinegar bacteria, and yeast also makes the dough airy. However, if you use industrial yeast, you will ruin your classic sourdough with wild yeast. And milk is more used to accelerate acidification, just like whey is added to a sauerkraut mixture.
Tried around, but I wanted to keep it spartan.
As long as the dough does not get hair, it should still be good. Just read up on natural fermentation or sourdough.

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