Overnight Oatmeal Pancakes
Ingredients
- 2 c. quick cooking oats
- 2 c. buttermilk
- 2 Eggs beaten
- 1/4 c. Butter softened
- 1/3 c. Blueberries, cranberries, or raisins optional
- 1/2 c. Whole wheat flour
- 2 Tbsp. Sugar
- 1 tsp. Baking powder
- 1 tsp. Baking soda
- 1/2 tsp. Cinnamon
- 1/2 tsp. Salt
Instructions
- Mix together the oatmeal, flour and buttermilk. Cover and refrigerate overnight. The next morning, add the eggs, butter, and fruit, if desired., to the oatmeal mixture. Mix well with a hand held mixer to make sure that the butter is thoroughly combined. Add sugar, baking powder, baking soda, cinnamon and salt and stir until moistened. Pour 1/4 cup batter on hot griddle for each cake. If batter is too thick, add buttermilk, 1 tablespoon at a time until desired consistency. Cook cakes until bubbles appear on tops; turn to brown. We double this recipe. If you don’t add fruit to the pancakes, maple syrup with fruit in it is also excellent. Heat 1 c. maple syrup with 1 c. fresh or frozen fruit. When the frozen fruit bursts, remove heat. It is good to periodically stir while the maple syrup is heating.
