My friend Barbara makes the best pancakes. No really, the best damn pancakes ever. She makes this dry mix and keeps it in her freezer, then adds the buttermilk and eggs. If you like pancakes, then it’s mandatory to make these, really…
Oatmeal Pancake Mix
10 cups of dry mix
3 1/2 cups old fashioned or rolled oats
5 cups unbleached all-purpose flour
3 Tbs sugar
3 Tbs baking powder
1 Tbs salt
1 Tbs baking soda
1 cup vegetable oil
1 cup mix
1 cup of buttermilk
Grind the oats in a food processor until they are chopped fine but not a powder. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, drizzling the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct. Store in an airtight container for up to two weeks at room temperature, or indefinitely in refrigerator or freezer.
Whisk together 1 cup of mix, 1 cup of buttermilk (a combination of half plain yogurt and half milk with also do), and 1 egg. Don’t worry if it seems then at first: the oats will soak up the milk and the mix will thicken a bit as it stands. Let stand for at least 5 to 10 minutes before cooking. Heat the griddle, lightly grease it, and drop the batter onto it by heaping tablespoons to make a 3″ diameter pancake. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over and finish cooking on the second side.
Note – a batch using 1 cup of the mix will make twelve 3″ pancakes.