Oatmeal-Buttermilk Pancakes
     submitted by Dianne

2 cups old-fashioned oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2-1/2 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract

Combine first 6 ingredients in a large bowl. Whisk last 4 ingredients together in a medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken about 2 hours or can be prepared up to 1 day ahead, covered and refrigerated. Cook pancakes on a skillet brushed with melted butter over medium heat. Serve with lingonberry preserves (if you want the true Swedish pancake experience) and fresh blueberries and whipped cream, if desired.

Note: DO NOT attempt to cook pancakes immediately after making batter. The standing time is crucial. These pancakes are extremely light and fluffy and you'll have a thin mess unless you wait for the batter to thicken.