Adapted from the Inn at Fordhook Farm
2 cups rolled oats
2 cups buttermilk
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten
splash of milk
½ cup (1 stick) unsalted butter, melted but not hot
The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.
The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.
In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick. Add a splash of milk to thin it out.
Warm a griddle over medium-high heat, and spray with oil. Cook until brown and edges and solidified showing some bubbles.
Yield: about 12-14 pancakes (but they are thick and filling and go a long way)!