Sauerkraut pancakes

Ever since I sat next to the owner, Kathryn Lukas, of Farmhouse Culture at the Happy Girl Kitchen pop-up dinner with guest Sandor Katz a few weeks ago, I'm a bit more obsessed with fermenting things than usual. Dave made a gallon of sauerkraut with kohlrabi and cabbage that tastes delicious, so today I made saurkraut pancakes. I did a little bit of Internet research, and there were not a lot of recipes. However I was inspired by one here, which is basically mixing 250 g of sauerkraut (water squeezed out before weighing) with one cup of flour, one egg and one cup of milk. For those who have made pancakes before, you'll notice this is the basic pancake recipe. I did add a pinch of baking soda and a pinch of baking powder to the mix, but skipped the salt you would normally find in a pancake recipe, because the sauerkraut had some salt already in it. These pancakes were very tasty and very filling on their own. I bet they would be good as a savory side dish, at room temperature, as a nice lunch with a salad. Next time I make them, I will experiment and add more onion powder, paprika and other spices. Basically 250 grams of any kind of sauerkraut with a pancake batter made from one cup of any type of flour, with your own spices, would be lovely!