2 cups rolled oats
2 cups buttermilk (Substitute Sour Cream or Yogurt)
1/4 cup butter, melted
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Combine oats and buttermilk. Refrigerate overnight.
Add two eggs. Add melted and cooled butter.
Mix in separate bowl: Flour, sugar, baking powder, baking soda, cinnamon and salt.
Stir flour mixture into oat mixture until moist.
Preheat griddle and then dollop about 1/4 c of batter for each pancake.
Julia's Note: I have no idea where this recipe came from, but it is a good one. It comes together very quickly in the morning, especially if you prepare the flour base the night before when you mix the buttermilk and oats together.