I need some help troubleshooting sourdough pancakes. I am trying to
make them without any added chemical leavening agents. They
consistently turn out unacceptably rubbery.

When I make injera all I use is t'eff, water, and a little starter,
all fermented for at least three days. This bread comes out fine from
a very thin batter, making a thin, but fluffy and moist bread.

When I try making whole wheat sourdough pancakes the dough is far too
stringy. I would like to hear how others make a simple pancake batter
and avoid this gluten problem. Does my batter need to be moister or
drier or something else?

~the Cap'n was here