Oatmeal Pancakes


Serves: 5
Total Calories: 413

Ingredients

2 cups quick or rough-cut oats
1/2 teaspoon baking soda
2 1/2 cups buttermilk
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup oil
2 eggs, beaten

Directions:

Mix oats, baking soda, and buttermilk; let stand 5 minutes (if using rough cut, soak longer). Stir in flour, baking powder, salt, oil, and eggs; mix well. Drop 1/3 cup batter on medium-hot griddle. (Batter is thick, so pancakes need to “bake,” versus fry like regular pancakes.) Cook until bubbles burst, then cook on other side.


Fun Fact: Sourdough bread has long been a symbol of San Francisco since Isadore Boudin opened his North Beach Bakery in 1849. The bread's tangy taste comes from a special yeast starter, though some claim that San Francisco’s air gives the yeast a characteristic flavor that cannot be exported. Since 1849 they have been using the same sourdough culture, which they call a "Mother dough" and the same recipe. So important is their "Mother Dough," it was heroically saved by Louise Boudin during the Great San Francisco Earthquake of 1906.

Nutritional Facts:

Serves: 5
Total Calories: 413
Calories from Fat: 185

This Oatmeal Pancakes recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
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