Cultured Pancake Batter

Name: Cultured Pancake Batter
Cook time: 12 h 5 min
Total time: 12 h 5 min
Ingredients: 260 g (2 cups) buckwheat flour or chickpea flour; 260 g (2 cups) buckwheat flour or chickpea flour; 480 ml (2 cups) filtered water; Olive or coconut oil, for frying; Olive or coconut oil, for frying; 2 tsp ground nori (as it’s a rich and salty mineral); 1 tbsp charcoal and 1 tsp miso (for black pancakes); 1 tbsp charcoal and 1 tsp miso (for black pancakes); 1 tbsp charcoal and 1 tsp miso (for black pancakes); 1 tsp turmeric, salt and freshly ground black pepper (for a golden variety); 1 tsp turmeric, salt and freshly ground black pepper (for a golden variety); 1 tsp turmeric, salt and freshly ground black pepper (for a golden variety)

Preparation info

Makes:
5
pancakes

Difficulty
Easy
Ready in
13 hr

Appears in

Mind Food

By Lauren Lovatt

Published 2022

About

Ingredients

260 g (2 cups) buckwheat flour or chickpea flour
480 ml (

Gluten-free
Vegan

Method

Blend the flour with the filtered water in a food processor or blender and then transfer to a large bowl. Leave in an ambient place overnight, making sure to cover the container with a cloth to make sure nothing unwanted gets inside.

The next morning, check that there is a light bubble in your batter. If so, it’s ready to use. In this time the mixture probably won’t over-ferment but if