Ingredients:
2 cups whole wheat extra fine pastry flour
2 cups rolled oats
1 teaspoons salt
2 teaspoons baking soda
1 ¼ teaspoons baking powder
1 quart buttermilk
3 eggs
3 oz melted butter
Instructions:
Combine all dry ingredients, mixing well.
Add all of the remaining ingredients, stirring quickly to mix.
Do not over mix.
Heat griddle to a medium heat.
Pour enough batter for size of pancake you desire.
Cook until bubbles appear overall, then flip for a couple of more minutes.
This recipe makes enough for a large group of people. If there are any leftover, you can always freeze them.
Recipe courtesy of Kathy Hagberg, owner of the Bijou, Café
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on Thursday, May 22nd, 2008 at 2:36 pm and is filed under Recipes, season 3.
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