Buckwheat is traditional for pancakes. I used brown rice flour for the sourdough starter, but you can use any other grain and even leftover porridge instead of flour and water.
Sourdough Buckwheat Pancakes
1 Tablespoon sourdough starter
1 cup brown rice flour
½ cup filtered water
1 cup freshly ground buckwheat flour
1 cup filtered water
1 teaspoon baking soda
1 teaspoon sea salt
2 Tablespoons melted butter or coconut oil
You will want to begin this recipe a full day ahead of time. Mix together the sourdough starter, rice flour, and water in a large glass or stainless steel bowl. Don’t forget to replenish your sourdough starter. Cover the bowl and leave it at room temperature for at least eight hours until it is good and bubbly. Stir in the buckwheat flour and additional cup of water. Scrape down the sides of the bowl with a rubber scraper. Let it sit on your counter overnight. Preheat your griddle. Mix in the other ingredients and thin the batter with water to your desired consistency. Fry on a hot griddle, using plenty of clarified butter or lard to prevent sticking. Serve these pancakes with butter or coconut oil and real maple syrup.
Make small, thin pancakes and dehydrate them in your dehydrator or a 150˚ oven until they are crispy. It usually takes about four hours in the dehydrator. Store the “crackers” in the refrigerator or freezer. They turn out to be very sweet and delicious!