SERVES:
makes 12 pancakes
INGREDIENTS:
2 large eggs
1 1/2 cups buttermilk (or regular milk)
2 tsp instant coffee or espresso
2 Tbs vegetable oil
1 1/3 cups all-purpose flour
1/3 cup quick cooking oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
bacon cooked until crisp (optional)
eggs cooked as desired (optional)
maple syrup as needed
PROCEDURE:
For the wet ingredients, combine 2 large eggs with 1 1/2 cups of buttermilk, 2 tsp of instant coffee or instant espresso and 2 Tbs of vegetable oil and whisk to combine.
Next, use a large mixing bowl to combine 1 1/3 cups of all-purpose flour with 1/3 cup quick cooking oats, 1 tsp baking soda, 1 tsp baking powder and 1/2 tsp salt and whisk that together.
Then use the whisk to gently incorporate the wet ingredients into the dry ingredients until everything is just combined.
Use a cast iron skillet, or heavy bottomed nonstick pan to cook the pancakes in batches, in a little vegetable oil, by using a 1/4 cup measure to add the batter and then cook the pancakes like any other pancakes, keeping them warm in a low temperature oven (200 degrees) as you go.
Once all the pancakes are done and being kept warm in the oven, you can use the same pan to cook your eggs.
HINTS:
Cook the bacon first as I did or in a separate pan at the same time you cook the pancakes if you like and then cook the eggs in the same pan you cooked the bacon in -- using some of the rendered bacon fat if you like.