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Enjoy this recipe from Farmers' Market Favorites.
Submitted by: Regina Ferrigno from Gooseberry Patch
2 c. long-cooking oats, uncooked
2 c. plus 1/4 c. buttermilk, divided
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
2 eggs, beaten
2 T. butter, melted and cooled
oil for frying
Garnish: butter, warm maple syrup
Combine oats and 2 cups buttermilk in a bowl; cover and refrigerate overnight. To prepare pancakes, sift together flours, sugar, baking powder, baking soda and salt. Set aside. In a large bowl, beat together eggs and butter. Stir into oat mixture. Add flour mixture, stirring well. If batter is too thick, stir in 2 to 4 tablespoons remaining buttermilk. Pour batter by heaping tablespoonfuls onto a well-greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking until golden. Garnish as desired. Makes 2 dozen. | |
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Combine oats and 2 cups buttermilk in a bowl; cover and refrigerate overnight. To prepare pancakes, sift together flours, sugar, baking powder, baking soda and salt. Set aside. In a large bowl, beat together eggs and butter. Stir into oat mixture. Add flour mixture, stirring well. If batter is too thick, stir in 2 to 4 tablespoons remaining buttermilk. Pour batter by heaping tablespoonfuls onto a well-greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking until golden. Garnish as desired. Makes 2 dozen. |
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