At least 6 hours before serving, or the night before, rinse 2 cups rolled oats and cover generously with water (I filled my measuring cup to a total volume of about 4 cups). Add a splash of lemon juice--a teaspoon to a tablespoon. Let soak. Refresh your sourdough starter by adding equal parts (by weight) of flour and water to make at least 2 cups total. I had about a cup of starter, and added 3/4 cup flour and a little over 1/2 cup of water to mine the night before.
According to Nourishing Traditions, soaking and culturing the grains denatures the antinutrient phytates in the grains and makes them more digestible.
You can leave out the honey if desired. I serve pancakes with no topping, so I usually add a bit of sweetener to the batter. I figure that 1/3 cup honey spread out over a few dozen pancakes will be less sugar than if we put maple syrup or honey on each pancake individually. :)
When ready to make the pancakes, drain and rinse the oats and put them into a large mixing bowl. Add and beat well:
1 and 1/2 cups sourdough starter
1/3 cup vegetable oil or melted butter/lard
1/3 cup honey (optional)
In a small dish, mix together:
1 and 1/2 teaspoons baking soda (sodium bicarbonate)
1/4 teaspoon unrefined sea salt
1/2 teaspoon cinnamon (optional)
While beating oat mixture, sprinkle baking soda over batter to mix in.
Fry over medium-low heat until bubbles on the surface pop but do not refill. Flip pancake and cook to desired level of brownness. Serve as is or top with yogurt, preserves, or butter and maple syrup.