Fermented Buckwheat Pancake Starter

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:

• 1 cup sprouted buckwheat groats (or 3/4 cup buckwheat flour plus some water)
• 1/4 cup activated nuts of choice
• 1 cup soy yogurt

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
  
• ...