Sourdough Oatmeal Pancakes

These are a special variation on both oatmeal bannocks and sourdough pancakes. I like to pretend they are healthier for me. The flavor is unusual and rich.

  • 2 cups sourdough starter (click the link to see how to make some – easy and cheap!)
  • 2 eggs
  • 2 tbsp melted butter or oil or applesauce
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 1 cup milk
  • 1 cup rolled oats
  • 1/4 tsp baking soda dissolved in 1 tsp water

Mix everything together except the oats and the baking soda. Add the oats and the soda mixture and stir. The batter is going to be lumpy. Let it sit for about 15 minutes to rest and for the oatmeal to absorb the moisture. This resting period is the hardest part of the recipe for me.

Heat your griddle to about 400°F and then butter the griddle well. Ladle the batter out in small quantities and allow to cook like regular pancakes, allowing the bubbles to pop dry on the surface before turning them over and browning the other side. Like other sourdough pancakes, these tend to be a little browner than “normal” pancakes.

The same addiitons and mix-ins can be used as you would with other pancakes, but I find I tend not to add much to these. I also find that the rich flavor of the oatmeal makes me not want as much syrup.

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