These are some of the best pancakes, light and fluffy, yet substantial. Plan ahead to refrigerate the oats and buttermilk overnight.
- 2 cups rolled oats
- 2 cups buttermilk
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs, beaten
- 2 tablespoons sugar
- 1/4 cup melted shortening or butter (not oil)
Combine oats and buttermilk in a large (8 cup) measuring cup or mixing bowl. Cover and refrigerate overnight.
Whisk together the flour, salt, and baking soda. Add the beaten eggs, melted shortening, and sugar to the oatmeal mixture. Mix in the flour mixture and stir well.
Preheat a griddle. Drop large spoonfuls of batter onto the lightly oiled griddle. Cook until bubbles form on the surface. Flip and cook until golden brown on the other side.
Serve hot with maple syrup, honey, or jam.
Makes 24 to 30 pancakes.
Ranch-Style Oat Pancakes