Oatmeal Buttermilk Pancakes

OK then. It’s been about a month since I’ve posted much. And for good reason. Last week we drove across Missouri and into central Kansas to see my grandmother, who is 94 and doing quite well. Then we drove across eastern Kansas to St. Joseph, Missouri to spend Mother’s Day weekend with my parents. Gabi had a rollicking good time in their yard, swinging on the red swing hung from a tree branch and having tea parties.

It was a wonderful week. In the process, we had our hardwood floors refinished. Getting everything out of our house to do this was a quite a production.  It took weeks.

Now that we’re back, with furniture and almost everything else back in place, I’m dying to cook. The first order of business is to make these pancakes again. We tried them last month and they were incredible. Lingonberry preserves give them a nice Scandinavian twist. Lingonberries are a staple in Sweden, and commonly served on pancakes. I found a jar at Whole Foods. Strawberry preserves would be great, too.

The oats and buttermilk make these pancakes extra special. They will easily burn, so watch the heat on your griddle or skillet. The batter can be made the night before and stored in the refrigerator.

Oatmeal Buttermilk Pancakes
Bon Appetit Fast Easy Fresh Cookbook

2 cups old fashioned oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk, shaken
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, plus extra butter for brushing skillet
1 teaspoon vanilla extract

Serve with: Lingonberry preserves

Combine first 6 ingredients in a large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter, and vanilla in medium bowl. Add to dry ingredients. Whisk until blended but some small lumps remain. Let batter stand to thicken about two hours. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 250 degrees. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes per side. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves.


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