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Buttermilk-Oat Pancakes Recipe

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.

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Buttermilk-Oat Pancakes Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

3/4 cup buttermilk
1/2 cup old-fashioned oats
1 egg
1/4 cup 2% milk
2 tablespoons canola oil
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Strawberry pancake syrup

Directions

In a large bowl, combine buttermilk and oats; let stand for 5 minutes. Stir in the egg, milk and oil. Combine the flour, sugar, baking powder and baking soda; stir into oat mixture just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve with syrup. Yield: 8 pancakes.

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 Mess

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