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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
- Combine first 3 ingredients
in small bowl; let stand 10 minutes, stirring occasionally. Stir in oil and egg.
- Combine flour, brown sugar,
baking soda, and salt in a large bowl; mixing well. Add oat mixture to flour mixture,
stirring until smooth.
- 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.
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