If you are no sourdough baker, then perhaps you know someone who is and will have some discard to spare?
Buckwheat is a gluten-free flour. However, if you want these pancakes to be gluten free, make sure you use discard from a gluten-free starter.
Ingredients
- ½ cup sourdough starter discard
- 1 cup buckwheat flour
- ½ cup plain yogurt
- 1 good pinch salt
- 1 egg (Non-dairy) milk as needed
- Butter or oil, for frying the pancakes
Instructions
Combine discard, flour, yogurt and salt in a mixing bowl. Mix in the egg. If the batter is too stiff, add milk as you go. The final batter should be thick like runny polenta. Cover with a tea towel and leave to set in a warm spot in your house for at least 1 hour.
Heat a nonstick skillet and brush lightly with butter or oil over medium-high heat. Take the pan off heat and drop in a heaping soup spoon of batter; repeat enough times to fill the surface of your skillet without crowding the pancakes. Do this quickly, then return the pan to heat. Once the batter on top is firming up, flip them over and cook for another minute. Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter.
While oladi are at their best hot off the skillet, they do keep well 1–2 days in an airtight container. To reheat, place them on a baking sheet and bake for about 5–8 minutes at 350°F.
