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Bridge Creek Oatmeal Pancakes

5/22/2021

 
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.

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  • About
    • About Elena
    • Professional Biography
    • Coaching
  • Writings
    • Writings
    • Resources / Favorite things
    • Event Archive >
      • 2014 Event Archive
      • 2015 Event Archive
      • 2016 Event Archive
      • 2017 Event Archive
  • Recipes
    • Recipes