Prep 10 mins
Cook 10 mins
Mmmm I sometimes serve this applesauce on the side as well.
- 236.59 ml uncooked quick oatmeal
- 236.59 ml buttermilk
- 1 egg, slightly beaten
- 29.58 ml margarine, melted and cooled
- 59.14 ml flour
- 14.79 ml granulated sugar
- 2.46 ml baking powder
- 2.46 ml baking soda
- 1.23 ml cinnamon
- 0.25 ml salt
- 2.46 ml vanilla or 2.46 ml other extract
- Combine the oats and buttermilk in a bowl. Cover and refrigerate overnight.
- In the morning, add the egg and margarine.
- Stir just to blend.
- Sift dry ingredients together and add to wet mixture along with the extract.
- Stir to moisten.
- If too thick, add extra buttermilk.
- Cook on a sprayed griddle or skillet til bubbles appear, then flip and cook about the same amount of time.
- Serve with syrup.
Very easy. But I found them very chewy, almost gummy, but I liked the flavor and all that extra fiber!
I am not a fan of baking powder pancakes (too spongy for me), but these are wonderful. So long as you remember to mix the oatmeal and buttermilk the night before, they are also fast. And, I have to say, that two of us ate almost this entire batch. I used butter instead of margarine and did not add the dash of salt, and they were great. The oatmeal adds a very nice texture to these pancakes.UPDATE: I usually make half the recipe, and use a whole egg without any other adjustment. Also, I don't use any sugar - syrup or fruit added to the pancakes is enough for me. Also, I have mixed the oatmeal and buttermilk as little as two hours before cooking, and that was enough time.
These are good pancakes. I used half the butter and ended up adding another 1/2 cup of buttermilk just before cooking to make a thick batter. These were great with lemond curd and raspberry jam.