Oatmeal Buttermilk Pancakes


These pancakes were a staple of the breakfasts I used to serve at my Inn. One of the best things about them is that you need to mix the batter the night before, making for a much more leisurely morning.

2 cups old-fashioned rolled oats
1/2 cup whole-wheat pastry flour
3 TB maple syrup
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups buttermilk (or milk soured with a bit of vinegar)
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted and cooled, plus more for brushing the griddle
1 tsp vanilla extract
1/4 cup to 3/4 cup apple cider

Whisk to combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in a medium bowl. Add to dry ingredients; whisk until blended, but some small lumps still remain. Cover and refrigerate at least 2 hours or over night. When you are ready to make pancakes, remove batter from fridge and stir in enough apple cider to make a slightly thick, but pourable consistency. Heat heavy large skillet or pancake griddle 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. Turn pancakes and continue cooking until bottoms are golden brown, about 2 minutes. Repeat with remaining pancake batter, brushing skillet with more melted butter in between batches. Keep pancakes warm in a 250F degree oven until ready to serve.

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