- 200g Flour
- 400ml (Oat)Milk
- 1 Pinch of Salt
- 3 Eggs
- Sourdough starter
- Mix ingredients in a bowl with an electric mixer. The order doesn't matter. Mix until smooth.
- Leave it to stand until desired sourness is achieved.
- Cook. In a cast iron pan, no oil is necessary.
This recipe produces pancakes that are are runny enough to spread throughout the pan, but it might require some coaxing with the ladle to do so. They will be thicker than crepes.
Because sourdough starter is added, the batter will ferment over the course of 8+ hours, depending on the temperature. If you like sour pancakes, leave the batter to stand for a few hours.
Using oat milk doesn't noticeably affect the taste or texture.