Hearty Oatmeal Pancakes

It feels like Christmas. The tree is up with gifts underneath for our Calvary film club event next week. Holiday cards are rolling in. Lights and holly are hung high. Kenny G (I admit without shame) is intermittently taking a spin through the CD player. And my Saturday mornings are free, gloriously free, for writing aimlessly, reading aimlessly, watching Muppet Christmas Carol and baking pancakes and quiches and soups for the coming week. The art of dithering is a luxury, and yet, the most fertile creative state of mind for innovation and progress. Maybe by the end of today I’ll now what kind of doctor to be. But for know, I’ll keep flipping these flapjacks on the griddle. I like mine amoebic and a little bit burnt.

Hearty Oatmeal Pancakes

Inspired by Hyvee Seasons Mag

Makes about 6-8 large pancakes

1/2 c.  flour

1/2 c. whole wheat pastry flour

1 c.  rolled oats

1 tbsp  sugar

1 tbsp brown sugar

½-3/4 cup sourdough starter

1 c.  skim milk (great opportunity to use expired milk if you have it)

2 eggs

2 tbsp  unsweetened applesauce (optional)—I don’t like applesauce, so I defer

butter and  Select maple syrup, optional

Combine flours, oats, sugar, milk and sourdough starter in a small bowl. Let sit out, covered, overnight.

In the morning, add the eggs and about ¼ cup more of milk. Mix in, and heat up an oiled cast iron skillet.

Pour 1/4 cup batter for each pancake onto a hot griddle, and cook until pancakes until tops are covered with bubbles and edges look dry; flip and cook other side. 

If desired, serve with butter and maple syrup or other desired toppings.

Thick, maybe a little too thick. Very hearty. In fact, so hearty, they don’t quite cook all the way through, and each pancake takes its sweet time to blister and brown. But, the tradeoff, they are healthier. Perhaps adding more milk would make them cook a little faster. Good thing its Saturday morning and I have all the time in the world.