Tender oatmeal pancakes with the tanginess of buttermilk, the perfect compliment to a topping of butter and sweet maple syrup.

Oatmeal-Buttermilk Pancakes

1 1/4 cups buttermilk

1/2 cup quick-cooking oats

1/2 teaspoon vanilla extract

1 tablespoon vegetable oil

1 large egg

1 1/4 cups all-purpose flour

2 tablespoons brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

 

Butter as an accompaniment

Maple Syrup as an accompaniment

1. Combine first 3 ingredients in small bowl; let stand 10 minutes, stirring occasionally. Stir in oil and egg.
2. Combine flour, brown sugar, baking soda, and salt in a large bowl; mixing well. Add oat mixture to flour mixture, stirring until smooth.
3. Ladle about 1/3 cup batter for each pancake onto a hot non-stick griddle or non-stick skillet. Turn pancakes when tops are covered with bubbles and edges look dry. Serve with butter and maple syrup.

Makes about 8 pancakes.