*Note: Must start these the night before!!!*
2 c. old-fashioned rolled oats (i.e. NOT INSTANT)
2 c. buttermilk, plus a bit more
1/2 c. all-purpose flour
1/2 c. whole wheat flour
2 t. sugar
1-1/2 t. baking powder
1-1/2 t. baking soda
1 t. salt
1/4 stick butter, melted and cooled
vegetable oil for fryingPartially prepare batter the night before: in a small bowl, combine oatmeal and 2 c. buttermilk. Cover and refridgerate overnight.
The next morning, sift together dry ingredients and set aside. In a larger mixer bowl beat the eggs until frothy. Add butter and blend, then add oatmeal mixture. Quickly blend in flour mixture. Batter will be very thick so you may need to add buttermilk -- CAUTION: one tablespoon at a time until it's the right consistency.
Fry pancakes, using heaping tablespoon of batter for each cake, and flatten to about 3/4" thickness. Pancakes will puff when turned over.
Serve however you like: with syrup, sauteed apples, powdered sugar...or WHATEVER. They're your pancakes; eat 'em how you want!