Hearty Oatmeal Pancakes

These pictures do not do justice to the sweet oatmeal goodness, that existed in pancake form last night. Yep. Pancakes & eggs for dinner! The pancakes were nice & crisp on the outside, & creamy oatmeal on the inside. And the eggs were light & fluffy.

So. Just how was this all accomplished?

4 Simply in Season hearty oatmeal pancakes:

1. About ten hours before you want pancakes, combine two cups of rolled oats with two cups plain yogurt. Then cover and let sit in the fridge.

2. When ready...Lightly beat two eggs & one quarter cup oil. Then add to the oatmeal mixture.

3. In a small bowl combine one cup of flour, two tbsp sugar, one tsp baking powder, one tsp baking soda, cinnamon, & salt. Then add to the the oatmeal mixture.

4. Fry in a hot skillet!

For the eggs I used an Alton Brown's Scrambled Eggs Unscrambled Recipe. Except I didn't have fresh parsley so I used dried parsley instead. I also added a bit of Italian Seasoning.

Favorite Song (on my favorite radio station during prep time): Alela Diane- The Pirate's Gospel