Oatmeal Pancakes

A wonderful breakfast, fast supper, or make ahead to freeze for that busy day when you don’t want to think about breakfast, pancakes are so versatile and yummy! This is our family’s favorite recipe. I mix up a double recipe and have the batter in the fridge to fry up a couple every morning for our breakfast. They are also a wonderful way to use up sour milk or kefir that sat on the counter a little too long :) Soaking the oatmeal and flour overnight with the milk makes an amazingly soft and fluffy pancake, but it isn’t necessary! This recipe was adapted from Mennonite Country-Style Recipes cookbook.

Ingredients

Flour

Baking Soda

Baking Powder

Sugar

Salt

Quick Oatmeal

2 Eggs

Milk, Sour Milk, or Buttermilk

Oil

Overnight Recipe

3/4 cup flour

1 1/2 cups quick oatmeal (you can use old fashion oats, but you’ll want to soak them overnight)

2 cups sour milk, milk, or buttermilk

Mix together and cover the bowl with a towel. Leave on your counter overnight.

The next morning mix in:

1 tsp baking soda

1 tsp baking powder

1 TBS sugar

1 tsp salt

2 eggs beaten

1/4 cup of oil

Add more milk if the batter is too thick. Fry on a hot griddle until browned on each side.

Note: if you don’t want to soak it overnight, (or like me and totally forgot!) just mix the ingredients together in a bowl. Nothing fancy :)

Toppings are the fun part! Go traditional with butter and syrup, try peanut butter and jelly, fruit and yogurt, top them with tomato sauce, cheese, and pepperoni (broil for a few minutes to melt the cheese) for a mini pizza treat.