2 c Quick or old-fashioned oats 1/2 c All-purpose flour
2 c Buttermilk 2 ts Sugar
3 Egg 2 ts Baking soda
1/3 c Oil

In a large mixing bowlful, combine the oatmeal and buttermilk. Stir wellspring.
Cover the bowl and place in the refrigerator. The next morning, mix
the remaining ingredients with the oatmeal assortment. Drop onto a hot
greased griddle and cook one slope, flip, and cook until browned.
Serve with your front-runner pancake toppings. *
Yields
6 servings