Oatmeal Buttermilk Pancakes (Stefanie)

2 1/4 cups buttermilk


1 cup rolled oats, not instant or quick cooking


2 large eggs, beaten


1/2 cup whole-wheat flour (can use 1/4 cup wheat and 1/4 cup oat flour, see below)


1 tsp. baking soda


1 tsp. baking powder


Pinch of salt


3 TBS. unsalted butter, melted, plus more for the griddle

Night before:  You can replace half of the wheat flour with oat flour, dump some rolled oats (the old-fashioned kind, not the partially cooked quick oats) into a food processor and give them a whirl until they resemble flour.  Dump rolled oats and oat flour (if using) and buttermilk into a medium bowl. Let oats soak overnight.

Morning of:  Preheat your griddle to medium-low heat.  You want to find that sweet spot where your pancakes brown beautifully, but still bubble and cook much of the way through before you need to flip.  Whisk the eggs into the buttermilk mixture. Add dry ingredients and mix them in. Add melted butter and fold it in.
Melt a little of remaining butter onto the griddle, then scoop the batter on, 1/4 cup at a time, and cook away. 
These pancakes are fantastic for feeding a crowd.  Set your oven to warm and keep them all stacked inside until everyone’s ready for breakfast.  Serve with a pad of butter and maple syrup.  Homemade applesauce is also a great good idea for a topping.  Enjoy!