naschol wrote:
> So, what I am getting at after
> this long-winded preface is, maybe you just need to add a little more
> liquid to your sourdough pancake batter to make it moister and not as
> fluffy.

Thanks for the ideas. Actually the sourdough pancake recipe my family
uses is quite runny (primarily I think because they or the instructions
they got confuse 100% hydration with 1:1 volume), and it makes a flat
pancake, but it is still rubbery.

Today's experiment turned out quite well. I took one part of my wife's
multigrain homemade pancake mix, which includes various kinds of flour,
some baking soda and powder, some buttermilk powder, etc., and I added
one part by flour of start, and the egg, oil, and enough water to make a
batter the consistency I like. The first pancake was a little too flat,
so I added a small pinch of baking powder (I only had half a cup of
batter to start with) and the rest were just right. Not rubbery, nice
sour taste, the other hearty tastes were still there, and not too
fluffy. That mix is usually too hearty and serious for my taste, but
this was delicious.