Recipe Author: Maxine Daly
These pancakes were shared by a dear friend of our family and business way back before we ever thought of raising buffalo. Our kids were small and this became our routine Saturday morning breakfast every weekend. Our family all woke up with positive anticipation of this special pancake topped with fresh strawberries, raspberries, blueberries, real whipped cream, butter, my homemade applesauce and, or our locally tapped and cooked maple syrup. This recipe can be made with buttermilk or milk that has soured for you.
Serving Size: 2 each
Prep Time: 30 Minutes
Cook Time: 4 minutes
2 cups Organic Rolled Oats
2 cups Buttermilk or Soured Milk
Combine both ingredients in bowl and store over night in refrigerator.
Combine Dry Ingedients with Flour Sifter:
1/2 c. Flour
2 Tbsp. Sugar
1 tsp. Baking soda
1 tsp. Baking Powder
1/2 tsp. Salt
Add dry ingredients to oatmeal mixture and stir.
1/4 C. Coconut oil or butter (melted) and cooled slightly
2 Eggs, slightly beaten
Add above ingredients and 2 tbsp. more buttermilk if batter is too thick.
Heat griddle to 375 degrees and use 1/2 cup measuring cup as scoop or something similar to scoop batter and drop onto griddle. Actual amount of batter for good sized (manageable), 5-6 inches in diameter is 1/3 cup.
IFFF there are any leftovers, you can freeze them in a ziplock baggie for a quick meal. Pull them from the freezer and drop them in the toaster and cover with your favorite toppings or can be eaten on the run if the round up is starting without you:). These make up our hearty breakfasts for the very busy days of fencing, bison round ups, baling hay, cutting wood and manually trimming fence lines to name a few.