There is a lot to be said for these pancakes. They are (practically) healthy. They freeze (moderately) well. You can make them (almost entirely) the night before. And they are (emphatically) delicious.
Beebo's Oatmeal Buttermilk Pancakes
2 c rolled oats
2 c buttermilk*
Stir to blend. Refrigerator overnight.
1/4 c butter (melted & cooled)
Mix together in separate bowl:
1/2 c flour
2 T sugar
1 t baking powder
1 t baking soda
1/2 t ground cinnamon
1/4 t table salt
Add flour mixture to oat mixture and stir until moist.
Preheat griddle. Use about 1/4 batter for each pancake. Flip when air bubbles start to appear.
Makes about 14 pancakes.
I usually make the flour mixture at the same time I put the oats into the buttermilk to soak. Then in the morning all you have to do is combine the flour and oats, break two eggs and microwave half a stick of butter for 20 seconds. Not being a morning person I appreciate having to do as few things as possible before I get to eat.
*My grandmother used to drink buttermilk sprinkled with ground black pepper - this is a taste I never managed to acquire. However, I have a shameful weakness for Hidden Valley Original Ranch dip. Not the bottled stuff that tastes like paste but the little packets that you mix with buttermilk and mayonnaise. I just laughed aloud because it suddenly occurred to me to check the nutritional content on a packet in my pantry and I thought, "Huh, 100 grams of fat? That's not terrible." Then I noticed the serving size: 1/4 teaspoon. AS IF. No wonder it's so good.
All of which is to say I usually have buttermilk in my refrigerator and the stuff keeps forever. Seriously. But if you do not have any on hand here is a little trick for this recipe:
Buttermilk Substitute: Combine 2 T white vinegar or lemon juice with 2 c milk and let sit for five minutes.
Did you make it? Change it? Have a better idea? Tell me what you think in the comments.