Pancakes!

Both my kids love pancakes. They inhale them faster than I can make them. Tyler calls them mouse-cakes, since the first time I ever made them for him, I made a mickey mouse face . So, the number one breakfast request in our house, between Natalie, Tyler, and Bryce (when he is around for breakfast) are for mouse-cakes! Oatmeal pancakes are our favorites. They have been in our family for as long as I can remember, and we all love them. This morning I wanted to try something similar, but without the oatmeal. So, we made Buttermilk Pancakes, and they were so so so good! They turned out really light, and fluffy, and VERY flavorful (thanks to the buttermilk) Here are the recipes for both oatmeal, and buttermilk pancakes. Go for the oatmeal if you want something full of good-for-you oats, and really tasty too. Or, go for the buttermilk if you are in the mood for a true made from scratch pancake!

Also, I half both these recipes when I'm just cooking for the three of us, and it makes the perfect amount . . .

Oatmeal Pancakes

1 1/2 c. oatmeal
2 c. buttermilk
2 eggs
1 TBS sugar
1/2 c. flour
1 tsp salt
1 tsp baking soda

The leftover batter can be stored in the fridge for 1-2 days


Buttermilk Pancakes
2 cups flour
2 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt (I used slightly less)
2 TBS sugar
2 larger eggs, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil

Combine wet ingredients, and blend well. Combine dry ingredients, and blend just until smooth. You can store the unused batter in a tightly covered container in the fridge for up to a week. If the batter is too thick, thin it out with a little buttermilk, or milk when you make them again. Delicious!