Oat Cakes

(4 servings)

  • 2 cups old-fashioned rolled oats (not the quick-cooking kind)
  • 1 cup buttermilk
  • 1 cup lowfat milk
  • 1/2 cup all-purpose flour
  • 3 large eggs - lightly beaten
  • 3 Tablespoons butter - softened
  • 1 Tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
In a large bowl, stir together the oats with the two kinds of milk. Cover and refridgerate OVERNIGHT (at least 6 hours).

After the oats have set long enough... in a seperate smaller bowl, sift together the flour, sugar, baking soda, baking powder and salt. Add the flour mixture to the oats and mix well.

Add the eggs and butter and stir mix until well-combined.

Cook on a heated griddle (about 325 degrees) coated with a light amount of cooking spray. Dollop the batter in 1/4 cup amounts for each pancake.

Cook until the bottom of the pancakes have browned, then flip and cook the other side. It's important to watch them as the batter won't bubble like ordinary flour pancakes.

Serve warm with maple syrup, jam or your favorite topping.

I'll sometimes add a few drops of vanilla extract to when I mix in the butter. The added flavor isn't really neccessary, but it's fun to mix it up a little. A couple dashes of cinnamon is nice too.

Mr Breakfast would like to thank Marika for this recipe.

Recipe number 1836. Submitted 9/17/2006.