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Vermont Kitchen Supply

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Oatmeal-Buttermilk Pancakes

Oatmeal-Buttermilk Pancakes
Swedish cooks use lots of buttermilk, and the lingonberry jam suggested as an accompaniment to these incredibly light pancakes is a typical Swedish condiment.

2 cups old-fashioned oats or quick-cooking oats

1/2 cup all purpose flour
3 tablespoons sugar

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk

2 large eggs

1/4 cup (1/2 stick) unsalted butter, melted

1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Lingonberry preserves   

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)

Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries.

Makes about 16 pancakes.