Oatmeal Ginger Buttermilk Pancakes

This is, by far, my very favorite pancake recipe.  They are so flavorful and even pretty good for you!  They do require a little thinking ahead, as you have to mix a (very easy) starter the day or night before.  I've made a few slight changes to the original recipe, as I've made these many, many times.  I omit any white flour and use all whole-wheat pastry instead.  I also cut back on the sugar a bit, and sub cinnamon for nutmeg.  That's it, though!  When these are cooking, it smells like oatmeal cookies baking.  :)

This recipe makes quite a lot- our family had this for brunch yesterday, and everyone ate a lot of these.  There was only one lone pancake left!

Oatmeal Ginger Buttermilk Pancakes
from Eating, Etc.

For buttermilk starter, combine together:
2 cups whole oats (not instant!)
2-1/2 cups buttermilk
Cover and refrigerate overnight, or up to 36 hours.

After 24-36 hours, stir in:
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2 large eggs

Add:
1/2 cup whole wheat pastry flour
3-4 tabelspoons brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

If batter is too thick, add more buttermilk.

1) Over medium heat, ladle a scant 1/4c of batter on lightly oiled pre-heated griddle.

2) Cook until bubbles form and pop; flip cakes and cook on other side until golden brown.

3) Serve with butter and pure maple syrup, fresh fruit, peanut butter, or jam.
 

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