Oat hotcakes

At Oakland Feather River Camp, campers travel down both sides of the buffet line. To facilitate movement, I place a pan of hotcakes or French toast facing each direction as pictured. It never seems to work. Campers grab cakes from the first pan they see regardless of the side it's facing!

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.