Who was it said that oats were a grain which in England was fed to horses, but in Scotland was served to men; and nowhere did you find better horses or men?
At any rate, this came out of a Gourmet Magazine more years ago than I care to think about:
Swedish Oatmeal Pancakes
In a large bowl combine 2 cups each of old-fashioned rolled oat and buttermilk and let the mixture stand, covered and chilled, overnight. Sift together onto a sheet of wax paper 1/2 cup flour, 2 tablesoons sugar, and 1 teaspoon each of double-acting baking powder and baking sodaand stir the mixture into the oat mixture. Add 2 eggs, lightly beaten, and 1/2 stick butter, melted and cooled, and stir in 2 tablespoons more buttermilk if the batter is too thick to pour. Heat a griddle over moderately high heat and drop 2 tablespoons of the batter onto it for each pancake. Cook the pancakes until the undersides are browned, turn them, and brown the other sides. Serve the pancakes with applesauce or with lingonberry preserves and sour cream. Makes about 24 pancakes.  |