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Grind rolled oats in food processor until fine, but not a powder. Pour into mixing bowl. With electric mixer add flour, sugar, baking powder, salt and baking soda. Drizzle in oil while mixer is running. Then squeeze a clump in your hand. If it stays together, it's just right. If not, add another Tbsp. of oil at a time until correct. Store in airtight container 2 weeks at room temperature, or indefinitely in fridge or freezer.
To make: Whisk 1 cup mix, 1 cup buttermilk (or 1/2 cup yogurt and 1/2 cup milk) and 1 egg. Let rest 10 minutes. One batch makes 12 3 inch pancakes
Source: King Arthur Flour
By Anne from Green Bay, WI