Overnight Black Sesame Sourdough Pancake

This recipe requires the main ingredients to mix ahead and proofed overnight.  Best to mix them just before going to bed.  Alternatively, the ingredients can be mixed and chilled in the fridge and taken out just before retiring for the day.  Next morning, simply mix in the remaining ingredients and pan fry the batter.  The addition of grated apple and diced bananas, makes the Overnight Black Sesame Sourdough Pancakes really soft and fluffy.

Ingredients 

(A) 

80g      sourdough starter
30g      black sesame powder
30g      black bean powder
30g      china barley powder
30g      rye flour
30g      plain flour 
150g    water

(B)
1          egg
1          medium sized/
2          small bananas, diced  

1          apple, grated 

30g      raisins or other dried fruits (optional)

30g      chopped dried roasted nuts / dried seeds (optional)

¼tsp    baking soda (optional)

Instructions



1.    In a large glass bowl, add ingredients (A).
2.    Use a pair of chopsticks to mix well until a shaggy mass forms.

3.    Cover the bowl and leave it in a draft free spot to proof overnight.  My bowl is placed in the oven.
4.    The next morning, add ingredient (B) to the batter.

5.    Using a spatula, stir till just combine.
6.    Heat up a skillet.  
7.    Add a tsp of ghee/coconut/butter to the skillet.  Using a piece of kitchen towel, distribute the oil evenly.

8.    Using an ice spoon, scoop a spoonful of batter onto the pan.  My cast iron skillet can hold 3 scoops of batter.

9.    With medium low flame, cook first side for about 1.5min-2min or until lots of bubbles appear on the surface.

10.  Carefully flip the pancake and cook for another 2min.

11.  Transfer to a cooling rack. 

12.  Continue cooking the remaining batter.

13.  Voila!  Serve the soft and fluffy Overnight Black Sesame Sourdough Pancakes warm or cooled.