- 2 cups rolled oats
- 2 1/8 cups buttermilk
- 1/2 cup flour
- 2 Tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. soda
- 2 eggs, lightly beaten
- 1/4 cup butter, melted
Combine oats and buttermilk in bowl. Refrigerate covered, overnight. Sift dry ingredients together. Stir into oatmeal mixture. Add remaining ingredients, mixing well. Bake on hot griddle using 2 tablespoons batter per pancake. Yield: 24 pancakes.
By Robin from Washington, IA
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