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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Oatmeal Buttermilk Cinnamon Pancakes Recipe

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This recipe for Oatmeal Buttermilk Cinnamon Pancakes is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. rolled oats
3 c. buttermilk
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. sea salt
2 large free-range organic eggs
1/4 c. maple syrup
Melted butter for brushing griddle
Additional maple syrup for drizzling
Directions:
Directions:
Stir oats into 2 cups buttermilk in a medium bowl and let stand, overnight, covered and chilled.

Next morning, preheat oven to 225°.

Whisk together flours, baking powder, baking soda, cinnamon and salt until combined well. Stir in remaining 1 cup buttermilk, eggs, and maple syrup into oat mixture, until just combined. Stir in dry ingredients until just blended but still lumpy.

Brush a large non-stick skillet or cast iron griddle with a little butter and heat over moderately high heat until droplets of water scatter over the griddle. Pour the batter onto the griddle by 1/4-cup measures and cook pancakes for 1 to 2 minutes on each side, or until golden, brushing the griddle with some of the melted butter, as necessary.

Transfer pancakes as they are cooked to a sheet pan and keep warm in the preheated oven. Serve pancakes topped with real maple syrup.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Ran across this oatmeal recipe; and, since Carolyn eats a lot of oatmeal to keep them thang a mu jigs out or her blood, we tried it. It's not bad. They were thick and held lots of butter and syrup.

 

 

 

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