Oatmeal Pancakes

This recipe is a family favorite with Nathan's extended family.  We have them anytime there is a get-together that involves breakfast foods.  They are tender and tasty, and a different texture than you usually have with pancakes, I love to eat them with a fruit syrup. Plan ahead, some of the ingredients need to sit together over-night.

Oatmeal Pancakes
2 c. oatmeal
2 c. buttermilk
Stir together, cover and chill overnight.
In the morning add:
2 eggs, slightly beaten
1/4 c. butter, melted and cooled
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon (opt.)
1/2 tsp. salt
1 tsp. vanilla
1/2 c. flour

Stir until moist.  Add buttermilk if needed to thin.  Cook on a hot griddle.

Notes:  These can give you a bit of a headache to cook, so let me tell you what I have learned.  Set the temperature of your griddle lower than you usually would for pancakes.  These take longer to cook on each side, but they brown really quickly, so keep it cooler so they will cook and not burn.  They are very tender and can be hard to flip without falling apart, so make them small until you are comfortable with the process.  You may need to spray cooking spray on the griddle between batches. They are worth these little quirks!!!

Jenny