Reviewed: Mar. 3, 2013

I tweaked this formula a bit . . .took out 1/2 cup oats, added 1/2 cup whear germ, used brown sugar in place of white sugar, used 6 oz. yogurt and balance of 1% milk to replace 2 cups buttermilk. Pancakes were fabulous! Yes, a bit loose/runny batter - but the batter worked fine!

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Reviewer:

GanacheGuy

Cooking Level: Professional

Reviewed: Jan. 13, 2013

I loved them but switched it up a bit 1 1/2 cups rolled oats 2 eggs beaten 1 1/2 cups buttermilk or 1TB vinegar & milk 2 TB Maple syrup 2 TB oil 1 ½ tea Vanilla 3/4 cup all-purpose flour 2 teaspoons white sugar 1/4 teaspoon salt 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 cup blueberries crushed and sweetened to taste DIRECTIONS: 1.In a large bowl soak oaks in the butter milk, beaten eggs, oil, maple syrup and vanilla, stirring occasionally to moisten oats about 30 min. while soaking, mix together in another bowl flour, sugar, salt, baking soda and baking powder. When oats are moistened stir in dry ingredients and fold in blueberries. Add a bit of flour if batter is too runny. Cooked as directed and everyone loved them with maple syrup on top.

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Reviewer:

dklapatch

Reviewed: Dec. 16, 2012

batter was indeed very thin. They were just so so.

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Nov. 18, 2012

These were delicious! The batter was a bit harder to work with than your standard pancake batter, but with patience and a good flipping technique most of them turned out well - and even the "mistakes" tasted great anyway, maybe because they were fried in plenty of butter :-) I cut the sugar down to almost none and added some cinnamon (the blueberries add plenty of sweetness). A big hit with my 5-year-old; he didn't even ask for syrup! Definitely drop frozen blueberries in once they're in the pan - otherwise they will discolour the batter!

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Reviewer:

juliansmom

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

Reviewed: Oct. 29, 2012

You MUST MUST MUST let the oatmeal and buttermilk sit in the fridge overnight. I actually use a bit less oats and a bit less flower (1 1/3 cups and 1/3 cup, respectively). Let that set overnight. In the morning, add the rest of the wet ingredients (I usually add about a tablespoon of melted butter too). Then, mix in the dry ingredients. Lastly, fold in the blueberries. These pancakes will knock your socks off if you do it my way. I'd give 5 stars to this recipe if it noted that you need to let the initial mixture sit overnight. Additionally, you need to cook these much longer than standard pancakes. Something like 5 minutes per side.

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Reviewer:

Shane M.

Reviewed: Oct. 27, 2012

After reading other reviews I only added 1c of buttermilk and the rest of the ingredients I left the same. I also added 1/4 tsp of cinnamon, nutmeg, and vanilla. I dropped the blueberries into the pancakes while they were cooking. They are very hearty and only needed a bit of maple syrup to be perfect. This made 8 softball sized pancakes.

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Reviewer:

TJOHNSON333

Reviewed: Sep. 2, 2012

My family loved these pancakes. The batter was a bit thin, maybe because I used 2% milk. I added 1/4 cup wheat germ to add a nutty flavor and absorb some moisture. Delicious!

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Reviewer:

katmurra

Reviewed: Jul. 7, 2012

Just made these. I would recomend using less buttermilk, or adding it in in increments and mixing, as the full 2 cups made my batter very soupy. I added more flour, oats and soda, and it turned out well, but would have been easier if I were mixing along and had noticed before it got too thin.

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Reviewer:

Catherine

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jun. 10, 2012

The batter was so thin I couldn't get it to stay in one place on the griddle. Very disappointing. Perhaps the oats were supposed to sit for a while. Even after 15 minutes of sitting I had issues. I wound up with blueberry pancake scramble.

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