A twist on traditional pancakes, this recipe has an oatmeal texture and hints of warm spice flavors. They taste even better when served with toppings of butter, maple syrup, whipped cream, applesauce, toasted pecans and fresh berries.
Yields: about 12 pancakes
Ingredients:
- 1 1/2 cups rolled oats
- 2 cups buttermilk
- 1/2 cup flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2 eggs, beaten
- 1 teaspoon vanilla
Directions:
- In a mixing bowl stir together the oats and buttermilk; let mixture soak for 10 minutes to allow oats to soften.
- Meanwhile, combine dry ingredients into a separate bowl and stir together.
- Once the oats have finished soaking, add the eggs and vanilla to the oat mixture; stir together.
- Add dry ingredients to wet ingredients and blend thoroughly.
- Place 1 tablespoon butter in a nonstick skillet and melt over medium-high heat; once butter is melted and spread, using a 1/3 cup measure pour batter into the pan (you should be able to fit 3-4 pancakes in your skillet).
- Let pancakes cook about 3 minutes or until top is bubbly, edges are set, and the bottom is golden brown; flip and cook another 2-3 minutes, until golden brown.
- Repeat process using 1 tablespoon of butter for each batch.
- Remove from skillet and serve immediately.
