Homemade Oatmeal Pancakes

Steps

1. Combine oats and buttermilk in a large bowl, cover and refrigerate over night.

2. In another bowl, sift together flour, salt, baking powder, and baking soda. Stir in sugar and brown sugar.

3. When you are ready to eat, melt the butter in a small bowl. Add the melted butter to the buttermilk and oats mixture. Crack the egg whites into the same bowl you melted the butter in. Add the yolks to the buttermilk mixture and whisk well.

4. Use a spatula to stir the flour mixture into the buttermilk mixture; make sure you do not over-mix. Just until combined.

5. Beat the egg whites in the small bowl with a fork or whisk for about 30-60 seconds until bubbly and foamy. Add to the pancake batter and fold in.

6. Grease a griddle or frying pan using bacon grease, if you have it. Use butter if you don’t. Set to medium or medium low heat. Pour out the pancakes. Flip when they are bubbly on top. Do not be tempted to turn the heat up higher! Low and slow is best.

7. Store these pancakes in the fridge for up to 5 days. They freeze great too! Freeze in a ziplock. I like to toast them right out of the freezer, toast them two times in a row and it's usually just about perfect.