- 2 cups dry oatmeal
- 2 cups buttermilk
- 2 medium eggs
- 2 tablespoons oil
- 1/2 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
This is best started the night before,
making it a good weekend breakfast. Get out
a large bowl. In it combine the oatmeal and
buttermilk. Stir well. Cover with plastic
wrap and refrigerate overnight. You could
just let it sit for an hour or so, but the
overnight soak is what give these pancakes
their characteristic texture.
The next morning, take the bowl out of the
refrigerator. Add the eggs, oil, flour,
sugar, baking powder, baking soda and salt.
Beat well with a wire whisk. Fry the
pancakes on a hot well oiled griddle or
skillet. Use about 1/4 cup batter per
pancake. When the top side is bubbly and
puffed up, and the underside is brown, turn
the pancake. Brown the second side and
transfer to a plate. Continue until all of
the batter is used up. This recipe makes
enough to serve my family on a slow morning.
You may cut the recipe in half if you like.
As it's written, it serves 6 or 8 people
pretty well. Add fresh fruit, margarine,
Pancake Syrup and milk for a good breakfast.
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