Oatmeal-Buttermilk Pancakes |
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Prep Time: 120 Minutes Cook Time: 5 Minutes |
Ready In: 125 Minutes Servings: 12 |
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Plan ahead the batter needs to chill for a minimum of 2 hours or overnight. These pancakes are incredibly light! Ingredients:
2 cups old fashioned oats (or use quick cooking oats) |
1/2 cup flour |
3 tablespoons sugar (can add in more sugar for a sweeter pancake) |
1 teaspoon baking soda |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 1/2 cups buttermilk |
2 large eggs |
1/4 cup butter, melted (no substitutes) |
1 1/2 teaspoons vanilla |
oil (for frying) or butter (for frying) |
Directions:
1. In a large bowl combine the first 6 dry ingredients.
2. In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
3. Cover and chill for a minimum of 2 hours or overnight.
4. Heat oil in a skillet.
5. Drop about 1/4 cup of batter into the skillet.
6. Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
7. Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.
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