Pancakes with Rolled Oats

Posted by orutherfurd Thu, Jul 02, 2020 06:23 PM · no reviews

Bake Mode Keep screen on while baking

250 g 100%-hydration sourdough starter, I use discard (250%)
227 g milk (226.8%)
60 g rolled oats (60%)
100 g soft white wheat, flour (100%)
9 g baking powder (9.2%)
1.2 g baking soda (1.15%)
13 g sugar (12.6%)
1.5 g salt (1.52%)
50 g egg (50%)
4.3 g vegetable oil (4.35%)
148 g blueberries, good without, too (148%)
Total 864 g

%	Ingredient	Metric	U.S.	Volume
250%	100%-hydration sourdough starter, I use discard	250 g	8.82 oz	1 cup
226.8%	milk	227 g	8 oz	1 cup
60%	rolled oats	60 g	2.12 oz	5/8 cup
100%	soft white wheat, flour	100 g	3.53 oz	5/8 cup
9.2%	baking powder	9 g	.32 oz	2 tsp
1.15%	baking soda	1.2 g	.4 oz	1/4 tsp
12.6%	sugar	13 g	.44 oz	1 tbsp
1.52%	salt	1.5 g	.5 oz	1/4 tsp
50%	egg	50 g	1.76 oz	1/4 cup
4.35%	vegetable oil	4.3 g	.15 oz	1 tsp
148%	blueberries, good without, too	148 g	5.22 oz	1 cup
	Total	864 g	1 lb, 14.46 oz

Mix starter with milk until starter is broken-up and blended, then add rolled-oats. In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. In a measuring cup or bowl, mix egg and oil together. Add dry ingredients and milk and oil mixture into the bowl with milk, starter, and rolled oats.

I use 1/3 cup of batter per pancake and this yields 9 or 10 pancakes.