OAT HOT CAKES
For apple, banana, blueberry or peach hot cakes, prepare 1 pound 8 ounces to 2 pounds fruit. Drop a handful of selected fruit onto the hotcake just prior to turning on the griddle. Continue cooking.
1 pound 12 ounces all-purpose or pastry flour
8 ounces old fashion oats
3-1/2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon salt
3 ounces sugar
14 ounces eggs (8 large)
1 quart 2 cups buttermilk
8 ounces vegetable oil or melted bacon grease
In a large bowl, mix flour, oats, baking powder, baking soda, salt and sugar. In a separate bowl, whisk eggs and buttermilk until blended. Combine dry and wet ingredients; mix just until blended. Do not over mix.
Blend in vegetable oil or melted bacon grease. Pour 1/5-cup batter (#20 disher) onto lightly greased hot griddle (350 to 375 degrees). A #16 disher will give a larger hot cake. Cook on one side until top is covered with bubbles and underside is browned, 1 to 1-1/2 min. Turn, cook on other side 1-1/2 to 2 minutes.
Yield is approximately 50 hotcakes, depending of size.