Oatmeal Buttermilk Pancakes

Pancakes are all the rage at my house these days. My girls can't get enough, and it's a pretty easy way to make them very happy and sooth the pain of telling them Daddy won't be home for dinner (brinner?). But today, we were in for the first of two snow days so breakfast beckoned to be a bit more special. Mostly to ease MY pain of our confinement. I had actual buttermilk in the fridge (from the valentine cake) and really wanted to make Mel's overnight oatmeal pancakes. But, when you think of this just before breakfast the overnight thing kind of makes it impossible. So off to google, I went and I found an outstanding recipe for hearty oatmeal buttermilk pancakes that one just whips up in the food processor. Sold. These were fantastic. Balm for the winter-weary soul. 

Oatmeal Buttermilk Pancakes
-adapted from allrecipes.com

I doubled the recipe and got 16 pancakes. I am giving it to you in the doubled proportions, and also with lowered salt amounts. Buttermilk is salty anyway.
 

• -1 cup all-purpose flour
• -1 cup quick cooking or rolled oats
• -2 tablespoons white sugar
• -2 teaspoons baking powder
• -1 teaspoon baking soda
• -3/4 teaspoon salt
• -1 1/2 cups buttermilk
• -2 teaspoons vanilla extract
• -4 tablespoons vegetable oil
• -2 eggs

Combine all in a food processor until smooth. Heat a griddle or nonstick pan, and pour 1/4 cup of batter per pancake into the pan. Cook until edges are set and batter is bubbling. Flip once and heat until cooked through. Eat immediately with lots of butter and syrup. YUM.

* Please spend a couple extra bucks and buy real maple syrup. It is far more delicious (and less sticky!!)  than the fake pancake syrup, and you can use it in a variety of ways. Just look how beautifully it's pooled on my plate up there.