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Wolfe Manor Inn
Oatmeal Buttermilk Pancakes
Pancakes: In a medium bowl, stir together oatmeal and buttermilk until well coated. Stir in egg until blended. Stir in flour, sugar, salt, oil, and pecans. Preheat a lightly greased griddle or large skillet, preferably non-stick. When hot, drop batter by 1/4-cup measure. Immediately reduce heat to medium-low. Cook until bubbles appear around edges and bottom is golden. Turn and cook until cooked through.
For variety, add sliced bananas or fresh blueberries or peeled and cored thinly sliced apples to the pancakes after pouring the batter on the griddle. Good served with citrus syrup and whipped cream with a sprinkle of fresh grated nutmeg.
Citrus Syrup: Mix all ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made ahead and refrigerated for up to 2 weeks.)
Makes: 16 pancakes
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