Bridge Creek Oatmeal Pancakes

Adapted from The Breakfast Book by Marion Cunningham

**Begin the night before

 Makes about a dozen four inch pancakes.
 
Ingredients

• 2 cups buttermilk
• 2/3 cup Old Fashion Oats (not instant)
• 1 large egg
• 2 tablespoons brown sugar
• 2 tablespoons oil 
• 1/3 cup all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt

Directions

1. At least 6 hours before making the pancakes, mix the buttermilk and oats together in a bowl. Cover and refrigerate (overnight is fine).
2. Put the egg in a mixing bowl and beat well, then stir in the brown sugar and blend. Add the flours, baking soda, salt, oil, and the oatmeal- buttermilk mixture. Stir until thoroughly mixed.
3. Heat a heavy griddle or skillet until it is good and hot, then film with oil. Drop the batter by tablespoons (about 2 1/2 per pancake) onto the griddle and cook until lightly browned on each side.