I love pancakes. Not just any pancakes, though. They have to be tasty, thin and crispy, and these hit on all cylinders. My family has been making this recipe for as long as I can remember and I’ve made them so many times I can pretty much make them in the dark (not that I’ve actually tried that). The recipe came from my grandmother, who used to call them “Swedish Oatmeal Pancakes” but I changed my title so it was more obvious what’s inside! She shared it with her three daughters (my mom the middle kid) some time in 1970. Rumor has it she got it from a co-worker in the Fall River, MA, school system, but that’s where the provenance goes cold.
There are three great things about these pancakes: 1) they provide a good source of fiber (via the oatmeal), 2) there’s very little flour and 3) they’re delicious!
Note: don’t mind the extra step of soaking the buttermilk and oatmeal overnight — it’s worth it. The batter tends to be a little thick once it has soaked, so I like to add extra buttermilk to thin it out a bit before mixing in the dry ingredients.
- 1 cup buttermilk (regular or low-fat)
- 1 cup rolled oats
- ¼ c. all-purpose flour
- 1 Tb. sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 egg, beaten
- 2 Tb. unsalted butter, melted
- Mix the buttermilk & oatmeal in a small bowl. Cover & chill overnight.
- Sift the flour, sugar, baking powder and baking soda then stir into the oat/buttermilk mixture.
- Melt the butter and add it, along with the egg, to the mixture and stir. (Add a few more tablespoons of buttermilk if the batter is too thick -- depending on how thin you like your pancakes. I usually add 3-4 Tb).
- Get your griddle or non-stick pan nice and hot, then dab it with butter or vegetable oil.
- Pour ¼ c. of batter for each pancake. Flip when the first side is full of delicious bubbles and the other side is a deep brown color.
- Top with a little butter and REAL maple syrup and you'll be in heaven!