i woke up feeling like pancakes, and as we were out of applesauce, i couldn't make our then favourite apple-buttermilk pancakes, so i went to my trusty self-compiled recipe book to see what i could find. once again, i ran across a recipe for oatmeal pancakes a friend had given me two years ago (!!!) that i had never tried because is says that oats must soak in buttermilk overnight. let's be honest. how many of us EVER plan the night before to make pancakes for breakfast the next morning. well, not this girl, anyway.
nonetheless, i bravely decided to attempt the recipe with quick oats and self-made buttermilk (see below), and they turned out FABULOUSLY!!
want the recipe? of course you do! we even made our own homemade blueberry syrup on the fly to go along with them, and it was divine! (frozen blueberries and baking syrup, quantity and sweetness as desired)
OATMEAL PANCAKES, 2 large servings (4 large pancakes)
2 c/4,75 dl quick oats
2 c/4,75 dl buttermilk (make your own by adding 1 tablespoon of vinegar OR lemon juice to each cup of milk. note, however, that consistency will not be as thick as buttermilk, so you might need to adjust by adding just a pinch more flour to your recipe)
1/2 c/1,2 dl flour* (add more as needed to gain desired consistency if you're using "homemade" buttermilk)
1/4 c/4 tablespoons sugar (we used raw, fair trade)
1 t baking powder
1 t baking soda
1 t cinnamon
1/2 t cardemom (if desired)
1/2 t nutmeg (if desired...we like our pancakes spicy!)
a drop of vanilla flavouring (if desired)
pinch of salt
a handful of chopped walnuts or pecans if desired (we used walnuts)
butter for frying :)
1) soak oats and buttermilk in a container by themselves while you prepare remaining ingredients.
2) mix wet ingredients separately
3) mix dry ingredients separately
4) mix all ingredients together, and make pancakes to desired size, frying on medium heat.