Swedish Oatmeal Buttermilk Pancakes

In a large bowl, combine oats and buttermilk. Soak at least 30 minutes.
2 cups of old-fashioned rolled oats
2 cups of buttermilk, plus more if needed

If you have no buttermilk, you can put some yoghurt in instead, or yoghurt blended with milk.  If the yogurt is sweetened, then you should cut bakc on the sugar.

After soaking them for 30 minutes, add:
2 large eggs lightly beaten
4 tablespoons butter, melted
1 teaspoon vanilla extract

In a medium bowl, combine:
½ cup of flour
2 tablespoons of sugar
1/8 tsp salt
1 teaspoon of baking powder
1 teaspoon of baking soda

Mix dry ingredients with the wet ingredients but just enough to get it mixed.

Optional:
l large pear, cored, peeled, and thinly sliced
¼ cup of lightly toasted sliced almonds

Batter should be thick; add 1 or 2 tablespoons more buttermilk if it’s too thick to pour.
Coat a griddle with oil and heat over medium heat. Pour out batter in half-cup portions.
(You can place a few pear slices and almonds on each pancake if you like the idea.)

Cook until browned on bottom, two to three minutes. Flip and cook for 2 or 3 minutes more. Serve with butter and maple syrup. Serves 4 to 6.

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