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Hi, I'll share with you one recipe from our last camping - oatmeal pancakes. Easy, quick and healthy recipe that can make your morning glorious! Discard sourdough is perfect here as well. That's why when I travel with my sourdough starter, I can do simple recipes such as pancakes, waffles anytime and anywhere.
Sourdough oatmeal pancakes are a fantastic way to start your day, combining the rich distinct flavors of sourdough with the heartiness of oats. Whether you're looking to use up some sourdough starter discard or simply want to try something new, these pancakes are a great option. They're not only delicious but also packed with nutrients, thanks to the oats and the natural fermentation process of the sourdough.
Here check out my first video about our camping and how I cooked catfish, that my boys caught in the lake.
Tips and Variations
Overnight Fermentation: For extra tang and digestibility, you can mix the oats, kefir, and sourdough starter the night before and let them ferment in the fridge overnight.
Add-Ins: Try adding blueberries, but don't be afraid to get some variations of fruits such as chopped apple, pear or nuts to the batter for a delicious twist.
Whole Wheat Option: Use whole wheat flour to make your starter, best choice is to grind your own flour. Here is the mill that I have used for years for all my home baked goods.
MORE RECIPES FOR PANCAKE LOVERS
(Use prunes instead if figs are not available in your area).
What do I need to make Sourdough Oatmeal Pancakes
Sourdough starter - active and ripe or few days old strength from a fridge, good use for a discard sourdough starter.
Oats - I used old fashion oats, quick is good, but if you like use steel oats it's a great choice as well, but in this case you have to mix oats with kefir the night before. Please consider to use organic oats, may be more expensive than conventional oats, but the benefits are big—reducing chemical exposure, since oats are very high pesticide crop. environmental sustainability, and potential nutritional advantages—worth the extra cost.
Kefir - or any other dairy product, such as buttermilk, milk, yogurt (thin it out with a little bit of water), non dairy milk is good too.
Cinnamon - it's totally optional, use other favorite spices if you wish, I usually travel with a few essentials spices and cinnamon is one of them. In order to save space and have one jar less in my travel bag, I like to add 2-3 teaspoons of cinnamon into my oats, shake it all together and I have it every time I make oatmeal, or oatmeal pancakes, etc.
Egg - believe or not but oats are playing here the roll of binder, so egg is unnecessary, but nice, extra protein wouldn't hurt.
Salt - yes... to balance the flavor a pinch of salt is a must.
Baking soda - yes, baking soda is a leavening agent that helps pancakes rise and become fluffy. When it reacts with an acid (like kefir, buttermilk, yogurt, or lemon juice), it produces carbon dioxide gas. These gas bubbles get trapped in the batter, causing it to expand and creating a light, airy texture in the pancakes.
Butter - to fry pancakes, when we are camping, I try to take just very basic ingredients, less is best, so butter is something I always have. Coconut oil would be my second choice.
Honey - or sugar just one tablespoon needed here, it adds a tiny bit of sweetness, but this is not the reason why I always add it into my pancake batter. It's because sugar helps with the reaction during cooking, which gives pancakes their golden-brown color. Honey may brown more quickly because it contains fructose, which caramelizes faster than sucrose (table sugar).
Why Your Family Will Love Sourdough Oatmeal Pancakes?
These sourdough oatmeal pancakes are not only delicious but also a great way to incorporate whole grains and the benefits of fermentation into your breakfast. The oats add a pleasant texture and a boost of fiber, while the sourdough starter provides a subtle tanginess and helps with digestion. Plus, they're easy to make and can be customized with your favorite toppings and add-ins.
Can I freeze Sourdough Oatmeal Pancakes?
Absolutely! And you should!
I don't like to waste the final two or three pancakes—or toss out that last little bit of batter. Better to save those pancakes for later, and then reheat them so they're just as fluffy and delicious as freshly made pancakes.
To freeze, cool completely. Layer pancakes between waxed paper in a freezer container or freezable Ziploc bags. Seal and freeze for up to 3 months. This can help you on a busy morning.
How do I Serve Pancakes for my Family?
Well, everyone I'm sure has their own favorite way to eat pancakes, most likely is to sweeten it up with syrup and piece of butter. Real maple syrup and real butter, I hope.
But here is the way I grew up eating pancakes (and by the way my mom cooked pancakes randomly when she felt like, not necessarily for breakfast).
And in my opinion, any hearty pancakes, such as sourdough oatmeal pancakes can be a meal on its own.
Here is the way I taught my children to eat any pancakes:
warm pancakes that have been cooked in plenty of butter,
drizzled with raw local honey or real maple syrup,
garnished with a big dollop of creme fraiche or whipped cream
sprinkled with some walnuts.
Let's do it...
Ingredients for Sourdough Oatmeal Pancakes
1 &1/4 cups sourdough starter (ripe, or discard)
1/2 cup old fashion oats
1/2 cup dairy kefir (buttermilk, milk, or yogurt with a bit of water)
1 egg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon pink salt
1 tablespoon honey or sugar
Few tablespoons of butter or coconut oil to fry pancakes
Add-Ins of your choice or keep it plain, like I did.
Maple syrup for serving
Directions
First add sourdough starter into a bowl with oats, and kefir. Mix all together and let it sit aside for 15-20 minutes.
Preheat your cast iron pan, if you are using a non stick pan, no need for as much time to preheat. And I hope you are using non toxic non stick frying pan such as this one, called green pan.
To the bowl with sourdough starter mixture add the rest of ingredients, give it a nice mix. You should have nice and bubbling pancake batter, if consistency is little bit off, adjust it with adding more kefir to thin it out.
Add butter to the preheated cast iron pan, let it melt, the butter will immediately turn into a brown color, due to preheating process, and it's a wonderful thing, brown butter has so much flavor to give to the pancakes or really anything that you fry.
Spoon pancakes one by one on a pan and as soon you will see small bubbles that will start to form on the surface of the pancake. When these bubbles begin to pop and leave small holes that don't close back up, it's a sign that the first side is cooked. Flip.
Repeat with the rest of pancakes. Serve immediately with your favorite toppings. ENJOY!
I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.
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