But these pancakes. They are the BEST (all capitals and italics!). Seriously, they've been my favorite pancakes for more than five years, since I first discovered them. I make them often. Certainly, at the holidays, but they're also my go-to pancake whenever I feel compelled to have a pancake-kind-of-weekend.
They're the type of pancakes that are both chewy and fluffy, and feel somehow somewhat healthy because they're made from oats. And although they go well with maple syrup, they are meant to be eaten Swedish-style, with lingonberries and whipped cream.
Oatmeal Buttermilk Pancakes
Adapted from the August 1999 Bon Appetit Magazine
The most important thing about these pancakes is that you should make the batter the night before. The oats need to dissolve into the batter and become indistinguishable from the flour.
1. Mix together the oats, flour, sugar, baking soda, baking powder, and salt.
2. Melt the butter in a small pan on the stove, and then stir in the buttermilk, eggs, and vanilla extract.
3. Mix together the dry and wet ingredients. Do not overmix.
4. Refrigerate overnight.
5. When ready to make the pancakes, add some butter to a hot frying pan. Scoop 1/2 - 3/4 cup of batter out of the bowl and into the frying pan.
6. Watch your pancakes so they do not burn - keep the heat at medium, alternately turning it down to medium-low if the pancakes are getting dark too quickly. The first side will cook much quicker than the second. Watch to see bubbles coming up through the batter. When bubbles are coming up in the middle of the pancake, probably in around 4 min, flip the pancake. The second side will take half as long to cook. You can flip the pancake again if you still see liquid batter coming through the pancake, but it should not need a lot of back-and-forth flipping.
7. Serve warm.