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These tender, golden-brown pancakes have a nice texture from the oatmeal. Accompanied by a syrup of your choice on the side, they are a special breakfast treat.
This recipe is:
Quick
Nutritional Facts 4 pancakes (calculated without syrup) equals 423 calories, 20 g fat (3 g saturated fat), 112 mg cholesterol, 663 mg sodium, 50 g carbohydrate, 3 g fiber, 13 g protein.
Originally published as Buttermilk-Oat Pancakes in Reminisce Extra May 2011, p51
Pour Pancake Batter with Little MessI mix prepared pancake batter in a pitcher for a no-fuss method of making pancakes. There are no messy drips, and any extra batter can be refrigerated with the lid left on the pitcher. —Linda J., Toivola, MichiganUsing a funnel, I pour my pancake batter into a plastic squeeze bottle. Then I just squeeze batter onto the griddle without the usual drippy mess that comes with ladling it out of the bowl. —Mary V., St. Francisville, Illinois
I mix prepared pancake batter in a pitcher for a no-fuss method of making pancakes. There are no messy drips, and any extra batter can be refrigerated with the lid left on the pitcher. —Linda J., Toivola, Michigan
Using a funnel, I pour my pancake batter into a plastic squeeze bottle. Then I just squeeze batter onto the griddle without the usual drippy mess that comes with ladling it out of the bowl. —Mary V., St. Francisville, Illinois
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