Adapted from Sally Fallon’s book, Nourishing Traditions. Page 478.
My variation of this recipe produces a decidedly sour pancake, which does not go well with honey, syrup, or fruit. It does, however, taste amazing with bacon.
For a sweeter, fluffier pancake, try adding in some baking soda (1 teaspoon or so) with the egg, and use only Raw Milk to soak the flour.
1 Cups flour
1 Cups raw cultured dairy, such as homemade kifer
2 Tablespoons butter
1/2 Teaspoon salt
Mix flour with the cultured milk, and leave covered overnight. Beat in egg, salt, and butter. Cook as you would other pancakes, using considerable bacon grease/butter to prevent sticking. -Caution, these pancakes do form the classic bubbles when they are ready to flip, but it is a subtle effect, and not as precise of an indicator as usual.