Pancake Pre-Ferment

quick pancake sponge

123 kcal per serving

Ingredients

• 130 g all purpose flour
• 300 g buttermilk
• 60 g water
• 7 g active dry yeast

Method

1. Whisk the flour, buttermilk, water, and yeast to a smooth batter. Cover and rest at cool room temperature overnight (8–12 h), until bubbly and lightly tangy.