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These pancakes can be made from different flours, or from soaked and sprouted dry grains and legumes. If using whole grains or legumes, soak and sprout them first.

Many flours, grains, and legumes can work, with or without gluten: whole wheat flour, teff flour, buckwheat, red lentils, mung beans, and more. You can also combine them, such as brown rice with mung beans.

Ingredients:

  • Flour, or soaked and sprouted grains or legumes
  • Water, as needed, depending on the amount of flour or grain mixture and the thickness you prefer
  • Salt equal to 1% of the total batter weight
  • 1 tablespoon fermentation starter, such as sauerkraut brine, cashew yogurt, or sourdough starter (15 ml)
  • Olive oil, for the pan if needed

Instructions:

  1. Mix all the ingredients well in a bowl until you have a smooth batter. If using sprouted grains or legumes, blend them with the water and salt.
  2. Cover the bowl with a towel, lid, or plastic wrap and let the batter rest for 8 to 24 hours. The longer it ferments, the more sour it will become.
  3. Heat a skillet on the stove.
  4. If using a regular skillet, brush it with a thin layer of olive oil before adding the batter.
  5. Ladle batter into the hot skillet. Right after pouring, tilt the pan from side to side, or use the rounded back of the ladle to spread the batter thinner.
  6. When bubbles form and the top changes color, flip the pancake, or cover the pan without flipping for another 30 to 40 seconds.
  7. Keep the finished pancakes under a damp towel until serving so they do not dry out.

Tips:

  1. Vary the flavor with spices, herbs, or greens, such as onion, parsley, cilantro, zaatar leaves, sage, fermented mustard seeds, or coriander seeds.
  2. When blending soaked grains or legumes, add water only to the height of the solids at first. Blend, check the texture, and only then add more water if needed. It is helpful to let the batter settle for about 1 hour before deciding whether it needs more water.
  3. If you want to flip the pancake, wait until the entire top has dried slightly and darkened, or until the edges release from the pan on their own.
  4. If you do not flip the pancake, place it on the serving plate with the cooked side down, the same side that touched the pan. The top may still be slightly moist.
  5. Let each pancake cool a little before stacking another pancake on top, so they do not stick together.

Fermentation note: Ferment the batter until it smells pleasantly sour. Cook it once ready, or refrigerate the batter if you are not cooking it right away.