Last night I had a jar full of excess sourdough starter just begging to be used. It was late. I was tired. I needed to stir up something quick that Lily, my two-year-old granddaughter, and I could turn into breakfast just as easily in the morning. Inspired by Lorelei Cohen’s Oatmeal Pancake Recipe, I set some oatmeal, milk and starter to incubating overnight and made these delectable morsels this morning. Here’s the recipe.
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Oatmeal apple-cinnamon wild yeast sourdough pancakes
These are wonderful with just a little butter or plain yogurt on them. We needed no syrup on ours, and we love maple syrup on our pancakes, so you know that means they’re mighty tasty without. We did enjoy decorating our pancakes with a few dried cranberries, whose tangy sweetness melded piquantly with the sourdough, cinnamon and apples.
- 1 C excess wild yeast whole wheat sourdough starter, unfed
- 1 C organic whole milk, preferably from grass-fed cows if you can get it
- 1 C organic rolled oats (not quick cooking)
- 1 small apple, shredded
- 1 large free-range, organic egg, lightly beaten
- 2 T organic grapeseed or canola oil, plus a little more for the griddle
- 1 t organic cinnamon
- 1/2 t sea salt
- 1/2 t baking soda
- The night before, stir together the starter, milk and oats. Cover loosely and set to incubate in a warm place, such as on top of the refrigerator or in the oven.
- In the morning, while the griddle heats, quickly fold the remaining ingredients into the sponge.
- For each pancake, ladle about one-third cup batter onto the hot, oiled griddle, spacing them far enough apart to turn.
- Turn when the bubbles around the edges of the pancake burst. Bake about 45 seconds or so longer and remove to warming plate. Serve immediately.
We can’t wait to taste these again tomorrow! I’ll report back then with an update on how they do re-heated in the toaster oven.
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Update 2/6/2015: We heated these in the toaster oven this morning and enjoyed them almost as much as fresh, though they were a bit on the dry side. A drizzle of maple syrup fixed that, and we went back for seconds.
Next time I make them, I’ll experiment with the recipe. I don’t know if oatmeal pancakes can rise as fluffy as flour pancakes, but I have a few ideas to try.