Makes 16 pancakes.

Note: The batter on these hearty pancakes is thick, but the results are moist and light. While they make a great foundation for a sandwich, they are, of course, delightful for breakfast, as well. Peanut butter and bananas, or Nutella and sliced strawberries make great sandwich fillings, but almost anything will work. From Meredith Deeds.

• 3/4 c. rolled oats

• 21/4 c. buttermilk, divided

• 3/4 c. whole-wheat flour

• 3/4 c. unbleached all-purpose flour

• 2 tsp. baking powder

• 1 tsp. baking soda

• 1 tbsp. sugar

• 1/4 tsp. salt

• 2 eggs

• 3 tbsp. canola oil, plus extra for griddle


Combine the rolled oats and 3/4 cup buttermilk in a bowl, and set aside.

Sift together the flours, baking powder, baking soda, sugar and salt.

In another bowl, whisk eggs with the remaining buttermilk and oil. Combine with the soaked oats.

Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are OK. Let sit at least 30 minutes.

Lightly oil the griddle and heat. Drop 1/4 cup batter onto the hot griddle for each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for about 30 seconds to 1 minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.

Cool on a rack and freeze for up to a month in a zip-top bag with pieces of wax or parchment paper in between the pancakes.