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As children, we grew up on our dad's oatmeal pancakes. They have taken so many shapes over the years, adding different ingredients depending on the time of year and what is in harvest. Now, all his grandchildren are treated to these pancakes when they visit, each one of them taking a seat at the counter (or on it) to "help" him construct his special batter and fry up their pancakes.
Sundays and holidays were our favorite and even when I moved out, I would make these every time we had guests come to stay in our house. Since sourdough is such a staple in our household, I decided to convert the recipe into a beautiful, fermented sourdough pancake so my children, and their children, and their children's children can enjoy them for years to come.
My Dad's pancakes will always live on as the recipe is passed down through the generations, and in all my years on earth, I have yet to eat a heartier, more filling and delicious pancake. These are sure to fill you up for the entire day, and nothing is better than a warm breakfast on a cold winter day. I hope you will use them as a tradition in your own families.
Ingredients
Pancakes:- 1 ½ cups oats
- 2 cups milk
- 1 ¼ cups flour
- ¾ cups sourdough discard
- 1 tablespoon baking powder
- 1 tablespoon brown sugar
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup oil
- 3/4 - 1 cup maple syrup
- 2 tablespoons butter
- 1 tablespoon flour
- 1/4 cup heavy cream
- 1/2 teaspoon salt
Directions
- Begin with making the pancakes. Mix together oats, milk, flour, and sourdough discard. Let the mixture sit (covered) on the counter for several hours or overnight. You can also let it sit as little as two hours. (The longer it sits, the more fermented, but it doesn't alter the end result to sit less.)
- Add baking powder, sugar, salt, cinnamon, eggs, and oil.
- Add any additional ingredients such as blueberries, chocolate, etc. (I like to add blueberries to these!)
- Pour in ¼ or ⅓ cup amounts onto a HOT cast iron skillet. (It's really important to cook on a very hot skillet. This ensures the success of the pancake cooking perfectly and not sticking.) Cook until the top bubbles and then flip.
- Now, start preparing the maple caramel sauce. Melt butter in a saucepan and whisk in flour to make a roux. (You can omit the flour; it creates a much thicker and nicer sauce to include in the roux at the beginning. If you choose to leave it out, you will just have to cook it down longer in order to obtain the same consistency. Likewise, you can leave out the heavy cream and simply add extra butter and flour. This sauce is very flexible!)
- Add maple syrup and whisk to combine. It should start to thicken. Slowly pour in heavy cream while whisking to avoid any clumping.
- Finish the sauce by sprinkling with salt.
- Pour the sauce over hot pancakes and serve.
About Ashley:
Having no farming background, Ashley, her husband, Daniel, and their two children, moved to Nova Scotia in 2017 with a backseat interest in being self-sustainable. Fast forward several years and many growing pains, they now operate Turner Farm on over 300 acres of vast wood and pastureland with a growing premium cattle operation. Together they plan to expand and develop their acreage into a flourishing, pasture-based, sustainable farm on the coast of rural Nova Scotia, CA. Ashley joined the Muck® Field Team as an ambassador that puts our footwear to the test every day. Find her on Instagram here.