I am in love with oatmeal pancakes. I have another recipe on this blog that I love, but here is a new one. This makes 10 cups of dry mix that can be stored on the counter for a couple of weeks or in the fridge for several weeks. I found this recipe at Mel's Kitchen Cafe. You've got to try it!
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour (can just do 2 more cups wheat flour if you want)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I didn't have to add any extra oil.) Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work OR put one Tbsp white vinegar in a 1 cup measuring cup and then fill cup with whole milk), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
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