Sourdough pancakes

My daughter loved the pancakes so much that she took on the responsibility of making the whole of the second batch on our induction stove. She wanted to make perfect round ones. Have the pancakes with honey, to tide over the sourness.
 

I replaced jaggery for sugar, crushed pink rock salt for salt and olive oil for butter. The overnight sponge bubbles up, so make sure you put it in a container that is big enough to contain the rise, else it will spill over. I made the pancakes in 3 batches, you get around 20 mini pancakes in one set. 

Picture credits : My daughter

Ingredients for pancakes are :

For the overnight sponge :

Sourdough - 241 gms

All purpose flour - 241 gms

Organic jaggery - 28 gms

Buttermilk - 454 gms

Organic eggs - 2

Crushed pink rock salt - 3/4 tsp

Olive oil - for brushing

Combine all the sponge ingredients in a large bowl. Cover with a kitchen towel and let it rest at room temperature for 12 hours or overnight. 

After 12 hours, mix the sponge. I separated out a part of the sponge for making pancakes and refrigerated the rest to use for the next day.

Break 1 egg. Add salt. Mix to combine well.

Heat a saucepan. Brush oil. Add scoops of pancake batter. Cook for a few minutes. Flip. Cook until both sides are lightly browned.

Recipe ref : (KAF) https://www.kingarthurflour.com/blog/2019/06/27/sourdough-waffles