These pancakes are so good that you really don't need syrup, but go ahead, make them especially delectable with your favorite syrup, fruit sauce, white chocolate sauce, or buttermilk topping. This recipe and Loretta's comments will be archived and available for viewing at Ohio Magazine feature article.
Barn Inn Oatmeal Pancake Recipe
4 cups oats (regular or quick) 1/2 cup melted butter
1 cup flour 1 cup milk
2 teaspoons baking powder 4 cups buttermilk
2 teaspoons baking soda 1/3 cup sugar
1 teaspoon cinnamon 4 eggs
1/2 teaspoon salt
Mix together oats and dry ingredients in a large bowl. Combine butter, eggs, milk, buttermilk, and sugar in separate bowl. In a separate microwave-safe bowl, heat 1 cup milk, then add the melted butter, making sure to blend; then add the buttermilk and eggs. Add wet mixture to dry ingredients and combine thoroughly. Refrigerate at least eight hours, so that the oatmeal can absorb the liquids. After several hours in the refrigerator, the batter will become thick, so add more milk until desired pouring consistency is obtained. (We used 1 cup.) Pancakes can be served with fruit sauce, maple syrup, chocolate sauce, or buttermilk syrup.
|Breakfast at The Barn Inn Bed and Breakfast|
The Barn Inn Bed and Breakfast serves a full, hot country breakfast daily. Along with our breakfast, we share highlights of Holmes County's Amish County, helping guests find attractions, shops, and unique stops that are of greatest interest to them.
Submitted by Loretta Coblentz
February 21, 2014