Ingredients

A: 

90g flour

100g inactive/discard starter

60g greek yoghurt

120g-140g milk

2 tsp sugar

B:

1 large egg

2 g baking powder

3g baking soda

Olive oil

vanilla essence

sea salt

Steps:

1. Mix ingredients A until it becomes a thick mixture 

2. Leave it at room temperature for fermentation until it doubles in size with bubbles, depending on the activeness of the starter and room temperature. It took me 4-5 hours at 26C

3. Place it in the fridge at 4C for cold retard overnight, up to 3 days ( i retarded for 2.5 days)

4. Add in ingredients B, including a splash of vanilla essence, a pinch of salt, baking powder & baking soda, mix well first, followed by a splash of olive oil and egg, mix well.

5. Heat the frying pan with olive oil, better spread the oil evenly with a kitchen paper or oil brush, heat until the pan reaches ~150C

6. Pour the batter into the pan with a ladle

7. Pan fry until the bubbles appear on top, with the rim hardening up, around 1 min

8. Flip and fry another side for another min

9. Serve with honey, fruit jam or condiments of choice