Ingredients
- 2 cups rolled oats
- 2 cups buttermilk
- 1 egg
- 2 tablespoons butter or margarine -- melted and cooled
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
Preparation
Step 1
Soak oats in buttermilk overnight. Add eggs and butter and mix well. Mix
together dry ingredients and add to oat mixture. Stir until well blended.
Spoon about 1/3 cup batter per pancake onto hot griddle and cook, turning
when pancakes bubble, the edges look slightly dry, and the bottoms are
brown. Serve with warm maple syrup and fresh fruit. Sliced peaches or
apple compote are really yummy!
In a pinch, rather than soaking the oats overnight, you can mix
the buttermilk and oats and then microwave on medium power for two
or three minutes. Let them rest for another 5 or 10 minutes; then
proceed with the recipe. Just be sure the oats aren't too hot
when you add the eggs.
You can add a cup of ripe, mashed bananas or fresh blueberries to
this batter. You can also substitute EggBeaters for the regular
egg.
Extra batter will keep fine covered in the refrigerator for two or
three days.
Don't expect these to be light, fluffy pancakes, but they are
delicious nonetheless!