1. 1. Combine the wet ingredients: In a large mixing bowl, whisk together the unfed sourdough starter, rolled oats, milk, and egg until well combined. The mixture might look a little lumpy from the oats, which is perfectly normal.

2. 2. Add the melted butter: Gently stir in the 2 tablespoons of melted butter. Make sure the butter isn’t too hot, as it could cook the egg.

3. 3. Mix the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps in the dry mixture.

4. 4. Combine wet and dry: Pour the dry ingredients into the wet ingredient mixture. Stir gently with a spoon or spatula until just combined. It’s okay if there are a few small lumps; overmixing will lead to tough pancakes. The batter should be thick but pourable.

5. 5. Heat the griddle: Lightly grease a griddle or large non-stick frying pan with a little butter or cooking spray and heat it over medium heat. Test the heat by sprinkling a few drops of water on the surface; if they sizzle and evaporate quickly, it’s ready.

6. 6. Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the uncooked side. Flip carefully with a spatula and cook for another 1-2 minutes until the second side is also golden and the pancake is cooked through.

7. 7. Serve immediately: Transfer the cooked pancakes to a plate and serve warm with your favorite toppings.