Porridge Pancakes

This family sized recipe makes about 16 hearty, oat filled pancakes named for their moist porridge texture within a pancake. We love them with cinnamon steamed apples on the side. This recipe works best if mixed the night before and refrigerated to cook in the morning, or mix during the day to cook for supper.

Ingredients:

• 2 cups (quick cooking) rolled oats
• 3 cups buttermilk (or 2 cups milk and 1 cup yogurt)
• 2 tablespoons oil
• 2 eggs, beaten
• 1 cup flour
• 2 tablespoons sugar (optional)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Steamed apples

• 2 Gala apples, unpeeled and sliced
• 1 tablespoon butter
• 2 tablespoon sugar
• 1/4 teaspoon cinnamon

Method:

1. Combine oats and buttermilk. Stir in oil and beaten eggs. 
2. Add combined dry ingredients. Refrigerate overnight or for several hours.
3. Cook on non-stick griddle between low and med heat. Adjust heat setting so that the pancakes do not brown too quickly. Cook first side for about 2-3 minutes, until tiny bubbles appear on top. Flip and cook for another 2 - 3 minutes. * 
4. In the meantime, in medium pot, cook apple slices in butter until tender. A few minutes. Sprinkle with sugar and cinnamon and keep hot on low heat. 

* tips: a square (stove top) griddle/and a scratch proof flipper is a great investment for cooking pancakes/hot cakes. Keep cooked pancakes warm on an oven proof serving plate in 200 F oven. Serve with butter, maple syrup and cinnamon apples.
Left over pancakes can be stored in sealed bag (refrigerator or freezer) and toasted.