Hazelnut Oatmeal Pancakes

Hazelnut Oatmeal Pancakes
From: gardentraveler

Based on a recipe published in Bon Appetit. The pancakes take longer to cook than any pancakes I've ever made, but they're totally worth it. You can freeze them and reheat in the microwave on defrost.

Makes 12-18 pancakes.

2 c. buttermilk
1 1/2 c old-fashioned oats
2 eggs
1/2 c. flour
1 T. sugar
1 t. baking soda
1/2 t. salt
1/2 c. chopped toasted hazelnuts

Mix buttermilk and oatmeal and let stand for at least a few minutes. You can do this step the night before.

Whisk in eggs. Mix in remaining dry ingredients. Stir in nuts. (As with most pancakes, you should mix as little as possible.)

Wipe skillet with oiled paper towel or cloth. Heat skillet over medium-high heat. Drop batter by 1/3 cupfuls. Cook until pancakes puff out and bubbles form on top, about 2 minutes.

Turn and cook until bottoms are browned (about 2 minutes more).

I made 3 at a time in a 10" skillet and made 18.

(This is a recipe that Bon Appetit requested from the House in the Woods bed and breakfast in Eugene, OR.)