If you have any leftovers, these are just as good heated up the next day in a 350 degree oven in a single layer until warmed through, or cold straight from the fridge (perhaps after a night of drinking?).
Oatmeal Pancakes (Adapted from Orangette)
2 cups rolled oats
2 cups buttermilk
½ cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
1/4 cup (1/2 stick) unsalted butter, melted but not hot
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving
Blueberries, optional
The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.
The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.
In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick, add a splash buttermilk if really dry.
Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. If adding blueberries or other fillings, drop them evenly onto the pancakes just as they are beginning to set, lightly pushing them down with your finger. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.
Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.
Serve hot, with maple syrup.
Yield: about 12 pancakes, or 3 to 4 servings
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