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
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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