Basya Tsybukmakher
Our pancakes are almost always made from "goodies." Soured plant-based milk and fermented goat's milk yogurt are just the thing: they make excellent bubbles. When we don't have any on hand, we can add a splash of sparkling water—the pancakes rise beautifully, which is very important. Here's my recipe:
A tried-and-tested recipe:
Beat 3 eggs with a fork or whisk, a generous pinch of brown sugar, and a pinch of sea salt. Add a tablespoon of vegetable oil, then add about a cup of flour and mix thoroughly... (I always use whole-grain or 70% wheat or spelt flour; you can add a little white flour and a little rye flour).
Add about a cup of cultured dairy liquid—Eshel, Gil, or Rivyon, for example—and stir well again.
If the batter is very thick, which can happen with whole-grain flour, add a quarter of a cup of sparkling water. If it is a little too runny, mix in more flour, preferably white flour, as it blends more easily into a runny batter. The consistency of slightly runny sour cream is just right.
Heat a frying pan on the large burner at 3/4 power, add a few drops of vegetable oil (enough for two batches), and ladle in batter for 3-4 pancakes, leaving room between them to spread. Once the bottoms are well set but the tops are still a little runny, you can carefully slide a spatula underneath and flip them.
These pancakes go well with both sweet and savory "toppings": farmer's cheese with herbs, lightly salted or smoked salmon, date paste, honey, a mixture of silan and tahini, cherry compote, berries, a glass of milk (goat's milk in my case), or coffee.