The pancake recipe:
Kombucha Sourdough Hotcakes
The night before you want to make these pancakes
Mix 1 cup of active sourdough starter (not cold from refrigerator – take out a couple day before you will use it and feed it twice a day so that it is very active,) 2 cups warm spring or filtered water, 2-1/2 cups flour (I used mixture of white and wholewheat flour,) 2 tbsp sugar, stir all together until smooth, cover and leave on counter top over night. The next morning it should be actively bubbling.
Mix together 2 tbsp ground flax seeds, 6 tbsp warm water, 2 tbsp oil (I use olive oil but you could use any oil you like taste of) 1/2 tsp salt, 1 tsp baking soda. Then add to your bubbling starter mixture and stir well and then let this pancake batter sit for about 10 minutes, heat griddle and stir the batter once again, then drop spoonfuls of the batter onto hot griddle at a size you like. Leave about 3 minutes or until golden brown, flip, then let cook about 3 minutes or until golden brown, and remove to a warming pan. This recipe makes about 20 to 25 griddle cakes that are about 4″ to 5″ diameter. These freeze extremely well but be sure they are completely cool before freezing otherwise ice crystals may form.