Traditionally a savory, yeasted pancake made from oats, flour and milk this is a vegan, sourdough version that we think is even tastier, and also incredibly versatile. It's a perfect recipe to add to your sourdough baking repertoire.
- 85 g oats wholegrain, rolled
- 150 g spelt flour or buckwheat flour
- 150 g sourdough starter
- 365 ml water
- 1/2 tsp salt
- Oil or fat of your choice to fry
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Add the oats to a blender or food processor and process just until the oats are nubbly and broken down. You want it to still have texture.
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Pour the water and sourdough starter into a large mixing bowl (not metal) and whisk until the starter dissolves. Add in the remaining ingredients and whisk well. Cover with clingfilm, or something eco-friendly like a beeswax cover. Leave at room temperature overnight, or at least six hours. It will get frothy and bubbly.
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In the morning, if it seems a bit thick to spread, thin it down a little with more water. Maybe do a tester pancake if you aren't sure. Everyone's sourdough starter is different so you may need to adjust.
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When you are ready to make the oatcakes heat a little oil in a medium to large heavy skillet or fry pan (I like my cast iron Staub skillet). Pour in enough batter to make a 8-9 inch pancake. I like to swirl it in in a spiral then tilt the pan for it all to meet up and geo to the edges. As with most pancake making, the first one might be a duffer, so that will be the cook's perk. Cook until the shininess goes and the surface is dull - about 2-3 minutes. Flip and cook a further one and a half to two minutes. Keep the pancakes holding in a warm oven while you make the rest.
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Serve with a variety of savory and sweet toppings. Ideas are listed and illustrated in the body of this blog post (above). The oatcakes are best served warm. but we like them room temperature as well.