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This is an outstanding restaurant quality recipe. It is unique in that you soak the oatmeal (til mushy)and uses very little flour.I loved the brown sugar flavor. I used yogurt for the buttermilk and worked out great. I only let it soak for about a half an hour. Even when the batter had been sitting out and got thick, the pancakes cooked up the same (no added liquids needed). I served it with toasted walnuts,bananas, and real maple syrup. The whole family liked them and the kids didn't even realize they were unusual.