Old-fashioned Oatmeal Pancakes

From Sunset Magazine’s Favorite Recipes II cookbook

This is the real deal. No casual sprinkling of oats on a plain pancake and then calling it oatmeal pancakes. These are too good for words!


Mix 2 c. oatmeal with 2 c. buttermilk. Cover and refrigerate overnight. Or not, it will work without setting that long

In this bowl, beat 2 eggs and stir into oats mix, with 4T. melted and cooled butter. Stir just until blended.

In another bowl, mix dry:

½ c. ww flour
2 T. sweetener
1 t. baking powder
1 t. baking soda
½ t. cinnamon

Add to wet mix, stirring just until moistened. If it seems too thick, add more buttermilk.

Cook on griddle, spreading the batter out.

Traditionally served with sausages and applesauce.

Fabulous Healthy Seed-filled Buns

2 t. yeast
2 ¼ c. ww spelt flour
¾ c. unbleached white flour
2 T. sweetener (honey, agave are good)
2 T. gluten flour
1 t. salt
1/3 c. water
½ c. buttermilk
2 T. olive oil or other fat

This was not nearly enough water. Added about a cup more as soon as I could see it was too dry to form a ball.

Add random seeds: sunflower, sesame, flax, poppy. I used about ¼ c. of each.

I used the manual cycle and cut the dough into 16 pieces and made rolls. Let rise until suitably big, about an hour in a slightly warm oven. Turn oven on while rolls are inside to 350.