50g active starter
3dl (200g) plain flour
3dl (300g) water, at room temperature
1/2 teaspoon salt
1 teaspoon raw sugar (optional)
1/2 teaspoon ground cardamon or vanilla (optional)
oil or butter for cooking
On the evening before...
Mix the starter, flour and 2dl water in a bowl until well combined and no lumps remain. The mixture is very thick, but you then add the emaining 1dl water and mix to a smooth batter. I found that adding all the water at the start resulted in a lumpy batter and this method works much better. Cover batter and leave to overnight in the fridge.
Add eggs, salt and other flavourings if using, beat to a smooth batter.
Brush a little oil or butter on a well seasoned and pre-heated pan... add what ever topping you like and enjoy!