Pancakes: Better soaked than sprouted

The recipe for pancakes I've used many times was Sally's, using an overnight yogurt soak. These have always been delicious and indistinguishable from "regular" pancakes. 

So, having an abundance of bulgur flour (finally), I set out this morning to make some of it into quicker, easier pancakes, or so I thought. I used kefir and baking soda, an egg, some milk, a dash of rapadura, salt, and melted butter in the batter. But cooking them was not so easy. Even leaving them several minutes on each side at medium heat till well-browned, the middles we soggy. I consider myself an experienced pancake-fryer, and this was not like any pancake-frying experience I've had before. I've even mastered the art of dosa-making, but this was not working out. The kids ate the pancakes without complaint, but I found them unsatisfactory in texture. I think the sogginess was only the beginning. Even the one I managed to make that was dry all through had a taste or texture of raw flour. I'm guessing that foods which cook in only a few minutes are unsuited for bulgur flour. Too bad Sally doesn't read my blog. I bet she knows!