Serves: 5
Total Calories: 413

2 cups quick or rough-cut oats
1/2 teaspoon baking soda
2 1/2 cups buttermilk
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup oil
2 eggs, beaten

Mix oats, baking soda, and buttermilk; let stand 5 minutes (if using rough cut, soak longer). Stir in flour, baking powder, salt, oil, and eggs; mix well. Drop 1/3 cup batter on medium-hot griddle. (Batter is thick, so pancakes need to “bake,” versus fry like regular pancakes.) Cook until bubbles burst, then cook on other side.


Fun Fact: Sourdough bread has long been a symbol of San Francisco since Isadore Boudin opened his North Beach Bakery in 1849. The bread's tangy taste comes from a special yeast starter, though some claim that San Francisco’s air gives the yeast a characteristic flavor that cannot be exported. Since 1849 they have been using the same sourdough culture, which they call a "Mother dough" and the same recipe. So important is their "Mother Dough," it was heroically saved by Louise Boudin during the Great San Francisco Earthquake of 1906.

Nutritional Facts:

Serves: 5
Total Calories: 413
Calories from Fat: 185

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