Fermented Buckwheat Pancake Starter

>> Monday, January 26

After reading Wild Fermentation and various blogs about fermentation, and talking a friend who had just discovered some really great fermented pancakes, I have begun experimenting with my own version. The results have been mixed, to be honest, but the starter is at least an excellent beginning. Not just for pancakes, mind you-letting the mixture mature for 24 hours give a thick, gooey batter unlike any gluten-free creation I've ever seen. So far it has been unbelievably helpful in making moister, springier, crumble-less gluten-free loaves of bread! As for pancakes, well, they worked too, but were so gooey that I had a hard time getting a good consistency. So, help me out! Try the starter out and see what works for you...

Ingredients:

Directions:
  1. Place all ingredients in a food processor, blender, or a bowl with a hand mixer, and blend until well combined.
  2. Cover with a cheesecloth and set in a warm place for 12-24 hours.
That's it! Now use this as the base for your favorite pancake recipe, as you would use sourdough starter in making bread-just add a little flour, milk, water, and baking powder if desired, and fry it up. If you want to try crepes, add a bit of flour and a lot of milk to get a thinner batter. These are good savory or sweet, with hummus or jam, curry or syrup. Possibilities abound!

Notes:
Suggested uses:
  • Binder in veggie patties
  • The missing link in gluten free bread
  • In vegan 'loaves', 'meatballs' or other vegan meat alternatives
  • In GF dumpling dough, for added 'glutinous' texture
  • ...

1 comments:

Michelle July 25, 2009 at 5:58 PM  

Looks like thats what i'm having for my brekkie tomorrow!
Can you use normal dairy yoghurt to ferment it?

Michelle.

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