Yield 12 pancakes
2 cups rolled oats
2 cups buttermilk
1/2 cup all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
1/2 cup butter, melted but not hot
Vegetable oil or spray for greasing the pan
Maple syrup, for serving
The night before:
Combine the oats and the buttermilk in a medium bowl. Stir to mix. Cover the bowl with plastic wrap and refrigerate overnight.
In the morning:
Take the bowl from the refrigerator and 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.
Warm a large nonstick skillet or griddle over medium-high heat and brush with vegetable oil. To make certain that the pan/griddle is hot enough, sprinkle a few droplets of water onto the surface. It they sizzle, it is ready.
Scoop a scant 1/4 cup batter onto the pan, taking care not to crowd them. (After the pancake has set, it is time to add the blueberries to the individual pancakes.) When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side had browned. Remove the pancakes from the skillet/griddle and place on a platter.
Re-grease the skillet/griddle and repeat with more batter. If you find that the pancakes are browning too quickly, reduce the heat.
Serve with additional blueberries, if desired, and maple syrup!