Note: These pancakes are started the night before.
2 cups rolled oats
2 cups buttermilk
½ cup unbleached white flour
½ cup whole wheat flour
2 tsp. sugar
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 eggs
2 T. butter, melted and cooled slightly
In the evening, combine the oats and buttermilk in a mixing bowl. Cover and refrigerate overnight.
The next morning, in another mixing bowl, sift together the flours, sugar, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the eggs until they are light and frothy. Stir in the melted butter. Add the oatmeal-buttermilk mixture and mix well. Blend in the flour mixture. You will need to stir with a wooden spoon at this point because the mixture will be very thick. If it appears too dry, you can add a few more tablespoons of buttermilk or regular milk.
Fry the pancakes in a small amount of oil, cooking well on both sides. These pancakes really puff up as they cook.
Serve the pancakes hot from the griddle with a pat of butter if desired, but they are also excellent plain.
Serves 4 to 6.