Posted by orutherfurd Thu, Jul 02, 2020 06:23 PM | no reviews
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| 100%-hydration sourdough starter, I use discard | 250 g | 8.82 oz | 1 cup | 250% |
| milk | 227 g | 8 oz | 1 cup | 226.8% |
| rolled oats | 60 g | 2.12 oz | 5/8 cup | 60% |
| soft white wheat, flour | 100 g | 3.53 oz | 5/8 cup | 100% |
| baking powder | 9 g | .32 oz | 2 tsp | 9.2% |
| baking soda | 1.2 g | .4 oz | 1/4 tsp | 1.15% |
| sugar | 13 g | .44 oz | 1 tbsp | 12.6% |
| salt | 1.5 g | .5 oz | 1/4 tsp | 1.52% |
| egg | 50 g | 1.76 oz | 1/4 cup | 50% |
| vegetable oil | 4.3 g | .15 oz | 1 tsp | 4.35% |
| blueberries, good without, too | 148 g | 5.22 oz | 1 cup | 148% |
| 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.