Recipe: Tried and True Oatmeal Pancakes

The recipe I use is from an Amish cookbook called "Cooking From Quilt Country
OATMEAL PANCAKES
2 cups oats, rolled (raw), old fashioned
2 cups lowfat buttermilk, plus 2-4 Tbsps.
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 tsps. sugar
1 1/2 tsps. baking powder
1 1/2 tsps. baking soda
1 tsp. salt
2 eggs
2 Tbsps. butter, melted and cooled
vegetable oil for frying
Partially prepare batter the night before. In a small bowl, combine the oatmeal and 2 cups of the buttermilk, cover and refrigerate over night. The next morning, sift together the flours, baking powder, baking soda and salt, set aside.
In a large mixer bowl, beat the eggs until frothy. Add the butter and blend, then add the oatmeal mixture. Quickly blend in the flour mixture. The batter will be very thick. so you might need to add 2-4 Tbsps. buttermilk, but no more than that.
Fry pancakes in an electric skillet at approx. 345* using about 1 Tbsp. of oil per batch. Use a heaping Tbsp. of batter for each cake and pat it out a bit. The pancakes will be about 3/4" thick, and will puff up when turned over. Serve with warmed maple syrup.
Oatmeal pancakes are a hearty dish-they puff up delightfully and resemble English muffins. Because of the oatmeal and whole wheat flour, these pancakes have a wonderful flavor and texture. if you have a plate of these in the morning, you can go all day without stopping.
NOTE" You must start the batter the night before serving.