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Oatmeal Buttermilk Pancakes
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Submitted by:
Jimmy |
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The oats give the pancakes a different texture than a standard pancake. |
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INGREDIENTS:
- 2 cup(s) , Oats
- 1/2 cup(s) , Flour
- 3 tablespoon(s) , Sugar
- 1 teaspoon(s) , Baking Soda
- 1 teaspoon(s) , Baking Powder
- 1/2 teaspoon(s) , Salt
- 2 1/2 cup(s) , Buttermilk
- 2 large , Eggs
- 1/4 cup(s) , Butter Melted
- 1 teaspoon(s) , Vanilla Extract
- 1 tablespoon(s) , Butter
- 1/2 cup(s) , Lingonberry Preserves
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| Instructions: |
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Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired |
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