Breakfast Oatmeal Buttermilk Pancakes
Oatmeal Buttermilk Pancakes recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
oats, quick cooking
uncooked |
|
| ½ | teaspoon |
baking soda
|
|
| 2 ½ | cups |
buttermilk
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| ⅓ | cup |
vegetable shortening
liquid or melting |
*
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
oats, quick cooking
uncooked |
|
| 2.5 | ml |
baking soda
|
|
| 591 | ml |
buttermilk
|
|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 79 | ml |
vegetable shortening
liquid or melting |
*
|
| 2 | large |
eggs
beaten |
|
Directions
Add oats and soda to buttermilk.
Let stand 5 minutes.
Sift together flour, baking powder, salt and sugar.
Add sifted dry ingredients, shortening and eggs to oats mixture.
Stir until combined.
For each pancake, pour about ¼ cup batter onto hot, lightly greased griddle.
Bake to a golden brown, turning only once.
Serve hot with fresh fruits, butter and syrup if desired.
