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The Barton House Inn
Hazelnut Oatmeal Pancakes
Mix buttermilk and oats in large bowl. Let stand 5 minutes. Whisk in eggs. Mix in flour, sugar, baking soda and salt; stir in chopped hazelnuts.
Heat heavy large skillet over medium-high heat. Brush with oil. Drop batter by 1/4 or less cupful into skillet, spacing apart. Cook until bubbles form on top of pancakes, about 2 minutes. Turn and cook until bottoms are golden brown, about 2 minutes more. Transfer to plates. Repeat with remaining batter in batches, brushing skillet with oil as necessary. Serve with syrup.
Makes: about 12
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