Oatmeal Buttermilk Pancakes (soak oats)
Source: adapted from Bon Appetit
2 cups rolled oats
2 cups buttermilk
2 eggs
1/4 cup unsalted butter, melted and cooled
1 tsp vanilla
1/2 cup flour (can sub whole wheat)
2 T sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Combine oats and buttermilk. Let stand at least 5 minutes, up to overnight (covered) in the refrigerator.
Whisk in eggs, butter and vanilla.
Whisk together remaining (dry) ingredients and stir into oat mixture, just until moistened.
Working in batches, ladle batter by 1/4 cupfuls into preheated, sprayed skillet.
Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
Transfer to baking sheet. Keep warm in oven.
Yield: Makes about 14
Oatmeal-Buttermilk Pancakes (let batter sit for 2 hours)
Source: Bon Appétit|August 1999 (Tres Joli Bakery Cafe, Oakton, VA)
Swedish cooks use lots of buttermilk, and the lingonberry jam suggested as an accompaniment to these incredibly light pancakes is a typical Swedish condiment.
2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves
Fresh blueberries (optional)
Whipped cream (optional)
Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.
Yield: Makes about 16