The proportions of ingredients were inspired by the wonderfully useful Amy Vanderbilt's Complete Cookbook.
Ingredients:
2 cups of rolled oats or oat flour; or 1 cup of unbleached white wheat flour and 1 cup of oats
2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 tbl sugar. I used brown but any can be used. It can also be omitted.
2 large eggs
2 cups buttermilk
3 tbl melted butter or vegetable oil
Method
If you are using oats, put them in a food processor and pulse until the consistency of whole wheat flour. This also works in some blenders. Either way, whatever flours you are using, when they are ready, put them in a large mixing bowl. While you're at it, melt the butter.
Add the baking powder, soda, and salt. incorporate thoroughly (i like a whisk for this).
Make a well in the middle. crack the eggs into it and whisk the eggs until mixed and lightened. add the butter and buttermilk. Mix with the eggs briefly, then finish mixing it with the surrounding flour. Obligatory "batter will be lumpy." Let it rest for about ten minutes or until many air bubbles are formed. This helps make the pancakes light.
I use a stovetop griddle for making cakes, and a flexible metal flipper. I also prefer a small ladle for portioning. You know the drill: set the burner to medium, make sure the surface is prepared (either brush with butter or oil, or use nonstick); wait until it has come to temp, and don't crowd. When plentiful bubbles have formed, flip.
I served them with real maple syrup and simple strawberry sauce Abbey made the day before. I'm proud to say the kids inhaled them- a sure sign of pancake success.
Update: today I made the same recipe with a couple of variations:
I used all white whole wheat flour, and added the same amount of buttermilk. the result was a batter more like dough.
Then, I added soy milk to thin it to batter consistency- about 1/2 cup.
I used only one egg.
Results were every bit as good. So if you are cutting calories, you might consider trying this.
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