2 cups rolled or steel-cut oats, wheat berries, rye berries, barley or any (preferably whole and organic) grain
Filtered water
¼ cup rye flour or your favorite flour
Fresh or frozen berries (blueberries, raspberries, blackberries, etc.)
Raw or pastured butter
Real maple syrup
¼ teaspoon sea salt
Instructions
Create the Porridge Starter
Begin the starter by adding dry grains to a quart-sized mason jar
Add enough filtered water to come about ½" below the top of the jar.
Cover with a tea towel, or a swatch of cloth, and the jar ring. Stash it in a corner on your kitchen counter.
After 1-3 days, you will notice the telltale sour smell, indicating fermentation is happening! Personally, I like to wait at least 2 days before using the starter, but I like it tangy!
Make & Soak Batter
Transfer 1 cup of the fermented grains and ¼ cup of the liquid into a mixing bowl.
Gently fold flour into starter, just enough to soak the flour. Add salt. Don't overmix!
Let sit overnight (ideally), or at least 2 hours to acidulate and let the flour hydrate. Note: The batter texture is chunky and watery.
Feed the starter by adding more dry grains and top off with water. Use half the volume of the soaked grains you removed.
Make Pancakes
Heat a griddle or pan to medium (350F). Lightly butter.
Pour enough batter to make a 4-5" pancake.
Press fresh or frozen berries into batter.
Cook 5 minutes, then flip and cook another five minutes, until golden brown.
Warm up maple syrup; add syrup and pastured butter.
Recipe by Fermenters Club at https://fermentersclub.com/porridge-pancakes/