I asked Moe what he wanted for dinner and he jokingly said pancakes. You really should be careful what you ask for……………
He not only had pancakes for dinner last night but he had them again for breakfast this morning.
Before leaving for work yesterday morning I mixed two cups of oatmeal with two cups of sour cream. The original Oatmeal Pancake recipe calls for buttermilk, which I was out of, so I used sour cream. Buttermilk, Sour Cream, Plain Yogurt – I use them interchangeably in all my baking.
After mixing up the batter I thinned it out with a little milk.
The pancakes for dinner were served with a side of double smoked bacon.
Breakfast was pancakes again, minus the bacon.
The flavour of these pancakes remind me of my favourite Oatmeal Cookie.
2 cups rolled oats
2 cups buttermilk (Substitute Sour Cream or Yogurt)
1/4 cup butter, melted
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Combine oats and buttermilk. Refrigerate overnight.
Add two eggs. Add melted and cooled butter.
Mix in separate bowl: Flour, sugar, baking powder, baking soda, cinnamon and salt.
Stir flour mixture into oat mixture until moist.
Preheat griddle and then dollop about 1/4 c of batter for each pancake.
Julia’s Note: I have no idea where this recipe came from, but it is a good one. It comes together very quickly in the morning, especially if you prepare the flour base the night before when you mix the buttermilk and oats together.