Loretta Coblentz serves up these hearty pancakes that make for a creative breakfast option. The batter freezes well, too, so you can prep your weekend spread ahead of time. “They are so good on their own,” she says, noting that she always serves them with maple syrup and fruit sauce. “But they go with anything, so it’s whatever you want. My staff snacks on leftovers like cookies.”

Oatmeal Pancakes | Makes 7 servings
Recipe courtesy of The Barn Inn

INGREDIENTS
4 cups oats (regular or quick)
1 cup flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup melted butter
4 eggs
4 cups buttermilk
1 cup milk
1/3 cup sugar
Milk for thinning batter

DIRECTIONS
Mix together oats and dry ingredients in a large 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. Pancakes can be served with fruit sauce, buttermilk sauce or maple syrup. (Note: For more whole grain, use half whole wheat flour and half regular flour. However, pancakes will scorch very quickly.)