It’s not often that I leave a recipe alone. Every recipe has room for a little tinkering, you know — to make it perfect.
But not this one.
These pancakes are hearty, flavorful and distinctive. I’ve made them at home, for ourselves and for company, and on the road. They always get rave reviews.
One recipe makes about 12 small pancakes, plenty for four adults. (The only person I’ve seen eat more than three was a nursing mother.) The secret? Soak oats in buttermilk overnight, so they are mushy and tangy. Once you’ve done that, there’s not much left to improve.
Many thanks to Molly Wizenberg for sharing the recipe.