here is one recently posted on Finer Kitchens:
The Wildflower Inn
Jackson Hole, Wyoming.
Oatmeal Buttermilk Pancakes Recipe
Yield: 4 servings
Ingredients:
2 cups old fashioned oatmeal 2 1/2 cups buttermilk
2 eggs lightly beaten
1/4 cup butter or margarine, melted and cooled
1/2 cup all-purpose flour
2 tablespoons sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Combine the oats and buttermilk for 15-30 minutes. Add eggs and butter. Stir well. Add flour, sugar, baking powder, baking soda and salt. Stir gently. Let rise for 10 minutes. Cook on a medium hot grill. I use a 1/4-cup-measuring cup to ladle onto the grill. Perfect size every time. Serve with warm maple syrup or strawberry butter.
and another, also posted on FK
Hazelnut Oatmeal Pancakes
Yield: 12 Pancakes
Ingredients
2 C Buttermilk
1 1/2 c old fashioned oats
2 eggs
1/2 c flour
1 TB sugar
1 ts baking soda
1/2 tsp salt
1/2 c hazelnuts; chopped, toasted
1 vegetable oil
maple syrup
Instructions
Mix buttermilk and oats in large bowl. Let stand 5 minutes. Whisk in eggs. Mix in flour, sugar, baking soda and salt; stir in chopped hazelnuts. Heat heavy large skillet over medium-high heat. Brush with oil. Drop batter by 1/3 cupfuls into skillet, spacing apart. Cook until bubbles form on top of pancakes, about 2 minutes. Turn and cook until bottoms are golden, about 2 minutes more. Transfer to plate.
Repeat with remaining batter, brushing skillet with oil as needed.
Serve with maple syrup.
notes: pecans work great with this recipe too.  |