Most Saturday mornings, guests enjoy their fill of various kinds of pancakes, including Oatmeal. Innkeeper Gordon Schuit has also gleaned some enjoyable dishes from the area such as baked oatmeal, which local Mennonites are apt to serve at their large family get-togethers.

Ingredients:

4 cups rolled oats (long cooking)

1 cup flour

1/4 cup sugar

2 teaspoons baking powder

2 teaspoons baking soda

pinch salt

4 cups (1 quart) buttermilk

4 eggs, beaten

1/2 cup melted butter or oil

2 teaspoons vanilla

Combine oats, flour, sugar, baking powder, baking soda and salt in a large bowl. Combine buttermilk, eggs, butter, and vanilla in a smaller bowl.

Add liquid all at once to dry ingredients. Stir with a fork to blend. Do not over beat. Let stand 30 to 45 minutes. Batter will thicken (if too thick, add a little more milk). Cook on hot griddle.

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