Ingredients

10 cups oats
2 1/2 quarts buttermilk
10 eggs beaten lightly
5 cups milk
12 oz melted butter
1 1/3 cup sugar
1 1/3 cup flour
2 1/2 Tb. baking powder
2 1/2 Tb baking soda
3 tea cinnamon
1 tea salt
*************************************************************
2 cups regular rolled oats, uncooked
2 cups buttermilk (plus up to 3 Tablespoons more, as needed)
2 eggs, lightly beaten
1/4 cup melted butter, cooled
1/2 cup raisins (optional)
1/2 cup all purpose flour
2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Makes approx 1 and a 1/2 dozen, 4 inch pancakes.

Instructions

Soak the oats in the buttermilk overnight.
Combine dry ingredients, in a bowl, stir together, then add the soaked oats. Fold in eggs, and butter at the end. Don't over beat. If batter seems too thick, add more buttermilk, (up to 3 Tablespoons.)
Cook on a lightly greased griddle, or frying pan, on medium heat. Enjoy!

This is a very large amount, and you should probably cut it down. The large version of the recipe is from, The Stanley Baking Company, in Stanley, Idaho.
Alaura worked there, several summers, after graduating High School.
Original, smaller recipe from an old Sunset Magazine cookbook,
Sunset Ideas and Recipes for Breakfast and Brunch, 1980

These are Alaura's favorite!

Print this Recipe

Oatmeal Pancakes