The Barton House Inn

Coquille, Oregon

Specialty Recipe

Hazelnut Oatmeal Pancakes

Ingredients

2 cups buttermilk

1-1/2 cups old-fashioned oats

2 eggs

1/2 cup unbleached all purpose flour

1 Tablespoon sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 cup chopped, toasted Hazelnuts

Vegetable oil

Pure maple syrup

Mix buttermilk and oats in large bowl. Let stand 5 minutes. Whisk in eggs. Mix in flour, sugar, baking soda and salt; stir in chopped hazelnuts.

Heat heavy large skillet over medium-high heat. Brush with oil. Drop batter by 1/4 or less cupful into skillet, spacing apart. Cook until bubbles form on top of pancakes, about 2 minutes. Turn and cook until bottoms are golden brown, about 2 minutes more. Transfer to plates. Repeat with remaining batter in batches, brushing skillet with oil as necessary. Serve with syrup.

Makes: about 12

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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