2 cups oats (the regular kind - Old
Fashioned or Quick, not steel-cut and not instant)
3 cups buttermilk
3 eggs, well beaten
1/2 cup flour
1 1/2 teaspoon baking powder
1 Tbsp peanut oil
Butter or extra vegetable oil for the griddle
A basket of strawberries - stems removed, sliced, and macerated with 2
Tbsp of sugar for an hour, then slightly mashed
1 Put oats into a large bowl, add the buttermilk.
Let the oats soak in the buttermilk overnight.
2 Mix in the eggs, flour, baking powder, salt, and peanut oil.
3 Then proceed as with any pancake recipe. Heat a flat iron
surface - griddle or large pan - to medium high heat. Oil the pan with
either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto
the griddle to the desired size, usually about 5 or 6 inches wide. When
air bubbles start to bubble up to the surface at the center of the
pancakes (about 2-3 minutes), use a flat spatula to flip them over.
After a minute, peak under one for doneness. When golden or darker
golden brown, they are done. Note that cooking the second side takes
only about half as long as the first side. And the second side doesn't
brown as evenly as the first side. Serve immediately or keep warm in the
oven until ready to serve.
Serve with butter, maple syrup, and macerated strawberries.