2 large eggs
3 1/3 c buttermilk
2 c old fashioned oatmeal
1/2 c flour
1 tsp baking powder
1 tsp baking soda
add 1 1/3 c buttermilk
In a large bowl, whisk together the buttermilk and eggs. Add dry ingredients and mix until the batter is
combined. Let the batter stand at room temp for one hour or chilled overnight.
Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over the surface then
brush it with some of the oil. Working in batches, drop the batter of 1/2 c measures onto the griddle, cook
the pancakes for 2 min on each side, or until they are golden and cooked through. Serve with syrup.
4 cups sliced fresh peaches
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter
3/4 teaspoon cinnamon
1 cup rolled oats
Preheat oven to 350 degrees F
Arrange peaches evenly in an 8×8-inch baking dish.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes. 8 servings
3 1/2c oats
2/3 c sugar
1/4 c flour
1 1/4 sticks butter
1/2 tsp salt
1 tsp vanilla or less (optional I did not use!!)
press firmly in buttered 13 x 9 pan bake at 325 for 30 min
NOTES: I didn’t use vanilla. Mine took about 45 min until they were lightly browned. CUT while still WARM otherwise they crumble.