cap'n rye wrote:

> 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.

If you believe it's a "gluten" problem, then:

1) use a lower gluten preparation
2) let the batter sit for at least an hour after mixing and before
griddling.

B/