BILLS20086
2 c Buttermilk 1 ts Baking soda
1 1/2 c Old fashioned oats 1/2 ts Salt
2 Eggs 1/2 c Hazelnuts; chopped, toasted
1/2 c Flour Vegetable oil
1 tb Sugar Maple syrup
Mix buttermilk and oats in large bowl. Let stand 5 minutes. Whisk in
eggs. Mix in flour, sugar, baking soda and salt; stir in chopped
hazelnuts. Heat heavy large skillet over medium-high heat. Brush with
oil. Drop batter by 1/3 cupfuls into skillet, spacing apart. Cook
until bubbles form on top of pancakes, about 2 minutes. Turn and cook
until bottoms are golden, about 2 minutes more. Transfer to plate.
Repeat with remaining batter, brushing skillet with oil as needed.
Serve with maple syrup.
Yields
12 pancakes