By: Tastygoody
- Preparation
- Recipe Reviews
- Email Recipe
- Video
Ingredients
Serves Tool
Serves To:USMetric| 1 | Cup(c) | unbleached, all-purpose white flour | |
| 1/4 | Cup(c) | sugar | |
| 1 | Teaspoon(t) | baking powder | |
| 1 | Teaspoon(t) | baking soda | |
| 1 | Cup(c) | old-fashioned rolled oats | |
| 2 | Cup(c) | buttermilk | |
| 1 | egg white | ||
| 1 | egg |
Preparation
Sift together the flour, sugar, baking powder, and baking soda.
Stir in the oats.
In a separate bowl, whisk together the egg, egg white, and buttermilk. Pour the liquid ingredients into the dry. Stir until the batter is moist throughout. Let the batter rest at least 1 hour or as long as overnight.
Preheat a skillet or griddle and spray with a nonstick spray or brush lightly with oil.
Pour 1/4 cup of batter per pancake onto the pan, making sure the pancakes don't touch, and cook until bubbles start to burst on the surface. Turn and cook until golden.
Additional notes
absolutly fabulous my kids would of ate the plate that they were on if they could have .. wouldn't change a thing
it took a while to get used to this texture, but now they're my favorite pancakes!