- 1 cup rolled oats
- 1 cup buttermilk
- 1/4 cup all-purpose flour
- 1 Tbsp. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 1 large egg, lightly beaten
- 4 tablespoons unsalted butter, melted but not hot
- 1/2 cup berries, chopped apple, banana, or raisins
- 1/2 tsp vanilla extract
- Vegetable oil or spray, for greasing the pan
- Maple syrup, for serving
The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.
The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.
In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Add the eggs, melted butter, fruit, and vanilla to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.
Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.
Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.
Serve hot, with maple syrup.
From Orangette, makes about 8 medium sized pancakes