Oatmeal Buttermilk Pancakes
Do you love oatmeal? Do you love pancakes? You should try them when they are one and the same. Seriously. My friend Dee Johnston whipped up her favorite family recipe for a recent gathering of friends and this is now my new favorite pancake.
Great smothered with butter and maple syrup (of course) and also leftover strawberries from strawberry shortcake. A little advanced planning is necessary as the oats must soak in buttermilk overnight. Yummmmm….
- 2 cups oats (Quaker Old Fashioned or Quick, not steel-cut or instant)
- 3 cups buttermilk
- 3 eggs, well beaten
- 1/2 cup flour
- 1 1/2 teaspoon baking powder
- Dash salt
- 1 Tbsp peanut oil
- Butter or extra vegetable oil for the griddle
- A basket of strawberries - stems removed, sliced, and macerated with 2 Tbsp of sugar for an hour, then slightly mashed
- Maple syrup
1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.
2 Mix in the eggs, flour, baking powder, salt, and peanut oil.
3 Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over.
After a minute, peek under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve.
Serve with butter, maple syrup, and macerated strawberries.