Courtesy of Jan Eagers, Basalt

11⁄2 cups sourdough culture
1⁄2 cup wheat germ (or flour, whole wheat or white)
11⁄2 cups dry oatmeal, thick rolled or steel cut
1⁄2 cup milk
2 tablespoons sugar (brown, white, refined or unrefined)
1⁄3 cup melted butter, plus more for frying
2 eggs
1 teaspoon salt
1 teaspoon baking soda
1⁄2 teaspoon baking powder

The night before cooking your pancakes, mix together the culture, wheat germ or flour, oatmeal, milk, sugar and 1⁄3 cup butter to soften the oats, especially if they are thick rolled or steel cut. Cover and leave out at room temperature overnight. In the morning, add the eggs, salt, baking soda and baking powder to the mixture. (Add frozen blueberries for a special treat.) The mixture should be fairly thick; adjust it as needed by adding flour or milk. Melt some butter in a pan over medium heat and pour in batter to form pancakes.

Cook until golden brown.

Serve with maple syrup or your favorite jam.