Saturday Morning Breakfast: Oatmeal Pancakes

Oatmeal pancakes are a Saturday morning favorite in our house with family and friends alike. The recipe that we use was originally shared with us by one of my husband's coworkers. We have altered the recipe a little bit. The pancakes are delicious. Don't take my word for it. Simply try some.

Oatmeal Pancakes

Ingredients

• 2 cups rolled oats (we use Quaker oats)
• 2 cups buttermilk
• 1/2 cup butter (1 stick), melted
• 1/2 cup all-purpose flour
• 2 Tbs sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 2 large eggs, lightly beaten
• Vegetable oil or butter for greasing the pan (we use butter)

The Night Before (Friday night at our house)

Combine oats and buttermilk in a bowl. Mix it so that the oats are all covered with the buttermilk. Cover the bowl with plastic wrap. Refrigerate over night.

The Next Morning

Take the bowl of oats and buttermilk out of the refrigerator and set aside.
Melt the stick of butter.

In another bowl, mix the flour, sugar, baking powder and baking soda.
Add the 2 lightly beaten eggs and melted butter to the bowl of oats and buttermilk. Mix well.
Pour the dry ingredients into the bowl and mix. The batter will be very thick.

Heat butter or oil in a skillet on the stove top. Scoop (we use an ice cream scoop) pancake batter into hot skillet. When the first side is cooked, flip the pancake and cook the other side. Serve the oatmeal pancakes with maple syrup, other pancake topping, or eat them plain. The latter is how my youngest daughter prefers to eat her pancakes.

Tips

A double batch of pancakes serves 9 of us 3 to 4 pancakes each with a few leftover. When doubling the recipe, we have found it best to actually make two batches, using two separate bowls.

If you have leftovers, don't expect them to last. My children snack on leftover oatmeal pancakes as though they are pieces of fruit.

For some reason, these do not taste good with blueberry syrup, but do taste good when fresh blueberries are added to the batter.