Best Oatmeal Buttermilk Pancakes Recipe

Do you like oatmeal? Do you like pancakes? You should try them when they are one and the same. Seriously. My friend Dee Johnston whipped up her favorite household dish for a current gathering of friends and this is now my brand-new favorite pancake.

Excellent smothered with butter and maple syrup (naturally) as well as remaining strawberries from strawberry shortcake. A little innovative preparation is essential as the oats must take in buttermilk over night.

Oatmeal Buttermilk Pancakes Recipe

Ingredients

• 2 cups oats (Quaker Old Fashioned or Quick, not steel-cut or instant).
• 3 cups buttermilk.
• 3 eggs, well beaten.
• 1/2 cup flour.
• 1 1/2 teaspoon baking powder.
• Dash salt.
• 1 Tbsp peanut oil.
• Butter or extra vegetable oil for the frying pan.

Optional.

• A basket of strawberries - stems gotten rid of, sliced, and macerated with 2 Tbsp of sugar for an hour, then slightly mashed.
• Maple syrup.
• Butter.

Method

Put oats into a big bowl, include the buttermilk. Let the oats soak in the buttermilk overnight.

Mix in the eggs, flour, baking powder, salt, and peanut oil.

Then proceed as with any pancake dish. Heat a flat iron surface area - frying pan or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the frying pan to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface area at the center of the pancakes (about 2-3 minutes), utilize a flat spatula to turn them over.

After a minute, peek under one for doneness. When golden or darker golden brown, they are done. Keep in mind that cooking the second side takes only about half as long as the first side. And the second side does not brown as uniformly as the first side. Serve right away or keep warm in the oven until prepared to serve.

Serve with butter, maple syrup, and macerated strawberries.

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