Time: 6 to 12 hours to ferment the batter, plus 1 hour to bake the pancake
Turning your starter into a batter not only opens up a world of savory pancakes but makes this the easiest recipe in the book. Everyone can find something to love here: We always gravitate toward anything made with chickpea flour; both the scallion and kimchi versions are amazing; and we were astonished by the blini-ness of the buckwheat pancake.
Whichever direction you take, control the texture by making the batter thick enough to plop from a spoon (for crisp pancakes), or by making it soupy (for custardy pancakes). Use a 12-inch skillet for a pancake about 1/4 inch thick; you can use smaller or larger pans instead to create a thicker or thinner pancake (adjust the baking time accordingly using the cues in the directions).
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