Oatmeal Hotcakes
Submitted by bocca on August 29, 2002 at 8:52 pm

DESCRIPTION
Oatmeal Hotcakes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Oatmeal Hotcakes
by Beth Hensperger (with my changes)

2 cups buttermilk or 2 cups yogurt and 1/4 cup cornmeal
1 3/4 cups quick cooking rolled oats or old fashioned oats
1/4 cup unbleached all purpose flour or white spelt flour
1/4 cup whole wheat pastry flour
Or ½ cup all KA flour
2 Tbsp. brown sugar
2 large eggs
1/4 cup olive oil (light)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Fruit

Mix together buttermilk and oats in a covered container, refrigerate overnight. Or use yogurt, thinning with milk if too thick and add the cornmeal.
In the morning, stir in the eggs and up to ½ cup milk if too thick, add the eggs and oil. Sprinkle the dry ingredients and stir in. Stir in fruit.