"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Oatmeal Pancakes Recipe

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This recipe for Oatmeal Pancakes, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Ferguson
Added: Thursday, October 22, 2009


2 cups old fashioned oatmeal
2 cups buttermilk (I use lowfat)
2 large eggs
4 T unsalted butter - melted and cooled
1/2 cup all purpose flour - sifted
2 T sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

Combine oatmeal and buttermilk and refrigerate at least 2 hours or overnight (overnight is best).
Lightly whip together eggs and butter. Add to oatmeal mixture.
In separate bowl combine sifted flour and remaining ingredients.
Lightly mix into oatmeal mixture. Do not over-mix. Will make pancakes tough!

Heat pancake griddle to medium and lightly coat with canola oil to avoid sticking.
Ladle mixture onto griddle in 1/4 or 1/3 cup increments.
Serves 6-8

Personal Notes:
Personal Notes:
These pancakes are great for those who need something to stick with them through the morning - I especially make it for my kids the first day of school and mornings where there is a big test!




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