Ingredients for this Recipe:

• 1 1/2 cups rolled oats
• 2 cups buttermilk*
• 1/2 cup flour (all-purpose or whole-wheat)
• 1 tsp sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs, beaten
• Strawberries** – optional
• Sweetened Sour Cream*** – optional

Combine oats and buttermilk*.  Beat in remaining ingredients. Heat a griddle and coat with a little oil or shortening.  Use 1/4 cup measure of batter for each pancake.  Cook pancakes on hot griddle, turning to brown both sides.  Serve warm with a dollup of sweetened sour cream***, strawberries** and syrup if desired.

Makes about 12 4-inch pancakes.

*Buttermilk substitute: Measure 2 Tbsp lemon juice or white vinegar into 2 cup measure.  Fill to 2 cup mark with milk.

** Clean and slice fresh strawberries, sweeten to taste or use frozen strawberries (thawed) or cooked, sweetened strawberries or strawberry pie filling, or any other fruit of your choice.

***Sweeten 1 cup sour cream with 2 Tbsp brown sugar.