Barbara's Oatmeal Pancakes

By Bostoncook

Ingredients

• 2 cups buttermilk
• 1 cup rolled oats, not instant or quick cooking
• 2 large eggs, beaten
• 1/2 cup whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 Pinch salt
• 3 tablespoons unsalted butter, melted, plus more for the griddle
• Pure maple syrup and applesauce, for serving

Preparation

Step 1

1. In a medium bowl, mix the buttermilk with the oats and refrigerate overnight.

2. Whisk in the eggs, then stir in the whole wheat flour, baking soda, baking powder and salt. Fold in the melted butter.

3. Heat a large griddle. Brush it with butter and ladle in about 2 tablespoons of the batter for each pancake. Cook over moderately high heat until the pancakes are browned on the bottom and small bubbles appear on the surface, about 2 minutes. Flip and cook until browned on the second side, about 1 minute longer. Transfer the pancakes to plates and repeat with the remaining batter, adding more butter as necessary.

4. Serve the pancakes with butter, maple syrup and applesauce.

Notes: Easy and very good. But no sugar in the recipe - added about 1/4 cup brown sugar, also some cinnamon. Next time would add some cardamom as well. One of those recipes we've never tried because you have to soak the oats in buttermilk overnight - glad I saw it the night before this time! Hearty but light at the same time. Used only 2 tbsp butter and none for the griddle.

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