There used to be a guest ranch in western Montana that served up delicious oatmeal pancakes—maybe it still does. I don’t remember the name of the ranch, just the oatmeal pancakes, and the llamas that roamed the property. This recipe from Epicurious makes pancakes that taste just as I remember the Montana pancakes. I like to eat them with fruit syrup instead of lingonberry preserves, blueberries, and whipped cream, but to each her own.
Swedish cooks use lots of buttermilk, and the lingonberry jam suggested as an accompaniment to these incredibly light pancakes is a typical Swedish condiment.
Yield: Makes about 16
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 unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Fresh blueberries (optional)
Whipped cream (optional)
1. 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.) [If batter is too thick when you are ready to cook the pancakes, you can thin it with buttermilk or milk.]
2. Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with [lots of] melted butter. Working in batches, ladle batter by 1/4 cupful's 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 and whipped cream, if desired.
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