Oatmeal Pancakes

These are absolutely melt-in-your-mouth-good.  Perfect on those cold winter mornings but also good on a summer evening when you don't know what's for dinner :)  We make 'em all the time!

Oatmeal Pancakes

2 cups rolled oats
2 cups buttermilk (put 2 TBsp lemon juice in measuring cup and add enough milk to make 2 cups and let sit for 5 minutes or so)
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 (1 stick) unsalted butter, melted but not hot
Spray oil for greasing the griddle
Maple Syrup for serving
Fresh Blueberries, optional -but delicious!!!

The night before: (Or ten minutes before-we have never done 'the night before' and they still turn out great)
Combine the oats and buttermilk in a medium bowl.  Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge and set aside.
In another 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.


Cook over a hot griddle.  If you're adding blueberries, press the berries into the individual pancakes as they cook.  You can use however many you want, but be sure to add them after the pancakes have cooked on the first side for a minute or two, so that the batter has time to set. 
Take