QVC Sour Cream Pancakes (using oats and buttermilk, 1990's)

SOUR CREAM PANCAKES

3/4 cup flour
1/4 cup quick-cooking rolled oats, uncooked
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup buttermilk
1 cup sour cream
1 egg
2 tablespoons butter, melted
Vegetable oil
FOR SERVING:
Maple syrup, warmed
Sliced peaches, skins removed
Blueberries, stems removed
Grated orange peel

In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, cinnamon, and salt. Mix well.

In a large measuring cup, combine the buttermilk, sour cream, egg, and melted butter. Beat until well mixed. Add the buttermilk mixture to the flour mixture and mix well to form a smooth batter.

For each pancake, pour about 1/4 cup of the batter onto a hot griddle (greased, if not non-stick). Cook until little bubbles appear on the tops of the pancakes, 3-5 minutes. Using a spatula, turn them and cook on the second side until both sides equally browned, 1-2 minutes
longer. Transfer to a warmed platter and keep warm while you make more.

Drizzle the pancakes with the warmed syrup and top with the fruit and orange zest.

Makes about 16 (4-inch) pancakes, should serve 4
Source: Bob Bowersox, QVC, 1990's
From: Risa G., NJ - 09-24-97