Plan ahead as the batter needs to chill for a minimum of 2 hours or overnight. But it's worth the wait as these pancakes are incredibly light!
Total Time
25min
4.9
17 Ratings
Author: LodgeCastIron
Servings:
4
Ingredients
•
2
cups
Quick Cooking Oats
•
as needed
Baking Soda
•
2 1/2
cups
Buttermilk
•
1
cup
All-Purpose Flour
•
2
Tbsp
Granulated Sugar
•
2
tsp
Baking Powder
•
1
tsp
Salt
•
1/3
cup
Canola Oil
•
2
Eggs
Cooking Instructions
1.
In a large bowl, combine the Quick Cooking Oats (2 cups), Baking Soda (as needed) and Buttermilk (2 1/2 cups) Let the mixture stand for 5 minutes.
2.
Lightly beat the Eggs (2).
3.
In a small bowl, combine the All-Purpose Flour (1 cup), Granulated Sugar (2 Tbsp), Baking Powder (2 tsp) and Salt (1 tsp).
4.
Add the flour mixture to the oat mixture along with the Canola Oil (1/3 cup) and beaten eggs.
5.
Lightly oil a Lodge Reversible Pro Grid Iron Griddle. Place over medium heat. Wait a few minutes, then fling a drop of water onto the griddle; if the water dances, the griddle's ready!
6.
For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until golden brown on both sides, turning only once.
7.
Serve warm with maple syrup and butter if desired!
Nutrition Per Serving
CALORIES
568
FAT
29.0 g
PROTEIN
16.1 g
CARBS
62.5 g
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