Buttermilk Pancakes
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Recipes | Breakfast |
Description
Soaking oats makes for easier digestion.
Ingredients
| 1 1⁄2 | Cup | rolled oats |
| 2 | Cup | buttermilk |
| 1⁄2 | Cup | all-purpose flour |
| 1 | Teaspoon | baking soda |
| 1⁄2 | Teaspoon | salt |
| 2 | eggs | |
| butter (for greasing the skillet) |
Instructions
Combine rolled oats and buttermilk in a medium mixing bowl the night before making pancakes. Stir together and leave, covered, on the counter overnight. The next morning, sift together flour, baking soda, and salt and add to oat mixture. Beat in eggs. Butter skillet and cook pancakes until golden and puffy on each side. Serve with maple syrup and fresh berries.
Notes
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