Oatmeal-buttermilk pancakes

MAKES ABOUT 16 PANCAKES

2 cups old-fashioned oats or quick-cooking oats

½ cup all purpose flour

3 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2½ cups buttermilk

2 large eggs

1/4 cup unsalted butter, melted, plus extra for brushing skillet

1 teaspoon vanilla extract

Lingonberry preserves

Fresh blueberries (optional)

Whipped cream (optional)

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)

Preheat oven to 250 degrees. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven.

Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

Bon Appetit (August 1999)