When we make pancakes, we make them from scratch, but I have yet to find a recipe that I can declare is THE one. This weekend, I came pretty close to perfection with this new recipe. Surprisingly, my family agrees! I’m not sure this will be the final attempt, but it’s definitely going in the recipe box, aka this blog. 🙂
I did not let my oats and milk sit overnight…and saying they sat for an hour might be pushing it. I also used milk mixed with lemon juice instead of buttermilk, since I didn’t have any in the fridge. I made the recipe as written, and we got 15 medium sized pancakes–enough for the five of us. These are filling, for sure!
Adapted from Hillbilly Housewife
2 cups oats
2 cups buttermilk
2 tablespoons oil
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon vanilla
Combine the oatmeal and buttermilk in a medium mixing bowl. Cover, 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.)
In the morning, add the remaining ingredients and mix well. Fry the pancakes on a non-stick griddle, using about 1/4 cup batter per pancake, until edges look done and bubbles form on the top. Flip and cook until brown.