Sourdough apple-oat pancakes with aged cheddar and bacon

Makes 8 4" cakes, 2-4 servings

3 strips of bacon per bacon-eater (I recommend Niman Ranch, cured, applewood smoked)
8 oz. (1 cup flat, 2 cups or more bubbly) liquid sourdough starter
2 large eggs, separated
3 tablespoons melted butter (or try bacon fat!)
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 cup rolled oats
1 large, crisp apple (such as granny smith, pink lady, or cameo), 7 - 8 oz, grated (about 1 cup)
2 oz. aged, extra-sharp cheddar, thinly sliced
maple syrup, for serving

Fry the bacon in a cast iron skillet (or a griddle if you are so fortunate) over medium heat, turning a couple times, until done to your liking, 5 minutes or so. Remove the bacon to paper towels to drain. Pour the fat into a ramekin and reserve.

Measure the starter into a medium bowl. Whisk in the yolks, butter, baking soda, spices and salt to combine. Stir in the grated apple and oats.

Put the egg whites in a clean, large bowl and whip until soft peaks form. Gently fold into the batter.

Heat a bit of bacon fat in the skillet (or a griddle) over medium heat. Pour in 1/3 cup of batter and cook until deeply browned, about 2 minutes, adjusting the heat as necessary. Flip the cake over, and place a couple slices of cheese on top. Cook until browned on the second side. Continue with the rest of the cakes.

Serve with the bacon alongside, and pass a pitcher of warm maple syrup.