Scandinavian Oatmeal Pancakes

Andrea gave me a very similar version of this, which she got, in turn, from a woman named Rose Murray in a magazine. They're good good. Usually I don't like pancakes especially, because they're kind of half-there, and it's the wrong half. (It's okay if you have no idea what I'm talking about here.) But these are substantial in all the right ways.

2 c + 2 T buttermilk

2 c quick-cooking rolled oats

2 eggs

1/3 c melted butter

1/2 c flour

2 T brown sugar

1 t baking powder

1 t baking soda

1/2 t salt

1/2 t cinnamon

1/2 t nutmeg

Stir together buttermilk and oats in a large bowl, and refrigerate, covered, overnight, or for at least two hours.

Stir in eggs and butter. Then mix together the dry ingredients and stir them in until moistened. Ignore lumps.

Make pancakes. (Heat a greased griddle on medium-high, drop 1/4 cupfuls of batter, cook 3-4 minutes on the first side, less after that. Until they're done. You know what pancakes look like when they're done.)

Oh, and if you just took the batter out of the fridge, let it sit a couple minutes before you put it on the griddle, or the batter will need flattening when you put it on.

Eat with blackberry jam, or butter and brown sugar, or maple syrup, or just plain, or whatever floats your proverbial boat.