sourdough oat pancakes

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another great way to use that sourdough starter discard; these sourdough oat pancakes are a delicious way to start the day.

shelter in place spring break has come and gone, and we are back to distance learning. for the most part i don’t mind the slow-down. i love not rushing from one activity to the next. we are all home, every night, for dinner. our closets and cabinets have never been more organized.

but helping my daughter with her high school math, this i do not enjoy one bit.

no exaggeration at all, i spent 8 hours the other day googling her weekly work.

to be fair, math is not my thing. at all. but still. 8 hours for 27 problems.

to make up for the math fail, stella and i had fun in the kitchen the last few days. we made lemon cake ^[4], tortillas ^[5] for taco tuesday, stella made beignets all on her own, and we made another delicious loaf of sourdough.

and with the sourdough discard today i made sourdough oat pancakes.

sourdough oat pancakes

Print Recipe ^[6]

Yield: serves 4

sourdough oat pancakes

Prep Time: 15 minutes plus 30 minute rest time

Cook Time: 20 minutes

Ingredients:

• 1 cup old fashioned rolled oats
• 1 cup milk
• 1 cup sourdough discard
• 1 egg, lightly beaten
• 2 Tbsp melted butter, plus 1 Tbsp more for the pan
• 2 Tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional)
• 1/2 tsp vanilla extract (optional)

  

Directions:

• in a large bowl combine the oats, milk, and sourdough discard – let sit 30 minutes
• preheat a large cast-iron skillet or griddle over medium-high heat
• after 30 minutes, whisk in the egg, melted butter, sugar, baking powder, baking soda, salt, and cinnamon and vanilla if using – do not over mix
• brush your pan or griddle with melted butter, and pour batter (i use 1/4 cup per pancake) onto pan/griddle
• cook until bubbles appear on the surface, the edges begin to dry, and the bottoms are golden brown (2-3 minutes)
• flip and cook another 2-3 minutes until cooked through and golden
• keep warm in a 200° oven while you continue with the remaining batter

  

**don’t skip the soak time. soaking the oats softens them, and keeps the pancakes light an fluffy. and by using oats in place of traditional flour flapjacks, you skip the mid-morning sugar cash.

enjoy!