240g(2 cups) 100% hydration starter(leftover discard, or fresh and bubbly)
4tbspmelted unsalted butter
Whisk together dry ingredients except oatmeal.
Stir oatmeal into dry ingredients.
Whisk together wet ingredients (include sugar with the wet ingredients).
Slowly add dry ingredients to wet ingredient and mix until fully incorporated.
Let the batter rest 15-20 minutes. It should slightly thicken.
Preheat a nonstick skillet or griddle on medium heat. Once warm, add a little butter - if the butter doesn't sizzle immediately, the pan is not hot enough.
Measure about 1/3 cup per pancake for a 4-inch diameter pancake.
Cook pancakes in buttered skillet or griddle until pancakes are bubbly throughout, and nicely browned on one side - flip and cook til golden on the second side.
To serve, top with: butter & syrup; peanut butter & syrup with a dash of cinnamon; plain or vanilla yogurt & applesauce & syrup. Or any other favorite toppings you have!
These pancakes keep well in the fridge for 3-4 days! Reheat in toaster or microwave.If you don't have 240g of starter, use 120g (1 cup) and increase flour to 1 cup and milk to 1 1/2 cups.If you need a substitute for the sourdough starter all together, check out my original Swedish Oatmeal Pancake recipe instead.You want the skillet to be hot enough that the batter sizzles as you pour it on. This will help the pancakes take shape right away and not spread all over the pan. If they run a little outside their boundary, just use your spatula to scoot the batter back into your round pancake shape. They should set up pretty quickly once on the pan.Add a little butter to the pan and swirl it around to melt, before each new batch of pancakes so that they all get a nice crispy butter edge!