A hearty, whole grain pancake that is light and delicious and can be frozen.
2 cups old fashioned rolled oats
2 cups buttermilk
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons butter -- melted
oil for frying
Partially prepare the batter the night before by combining the oatmeal and the buttermilk.
Cover and refrigerate.
The next morning, sift together the flours, sugar, baking powder, baking soda, and the
salt, set aside. In a large mixing bowl, beat the eggs until frothy. Add the cooled butter
and blend, then add the oatmeal mixture. Quickly blend in the flour mixture. The batter
will be very thick, so you might need to add 2 - 4 more tablespoons of buttermilk but no more.
Fry pancakes on electric griddle at 345 degrees, using about 1 tablespoon of oil per
batch. Use a heaping tablespoon of batter for each cake and pat it out a bit.
The pancake will be about 3/4 inch thick and will puff up when turned over.
Serve with warmed maple syrup.
Yield about 24 pancakes.
To Freeze: Place pancakes on a waxed paper lined cookie sheet in a single layer, not
touching and uncovered. Freeze just until firm then store pancakes in heavy freezer
bags. To serve, remove as many as desired and reheat in toaster or toaster oven.
Also may be reheated in microwave, but they get a little soggy.
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