Swedish Oatmeal Pancakes with Bacon and Maple Syrup

Swedish Oatmeal Pancakes

On a recent trip to the West Coast I was advised to order Swedish pancakes from a local restaurant near San Francisco. Being an intrepid, but skeptical pancake eater, I did.  They were amazing not just for the taste but the unusual texture.  A bumpy consistency that reminded me of those kambucha drinks or bubble tea.  It was unusual but not unpleasant.  I determined the magic ingredient was oatmeal and the secret is letting the ingredients sit for a period of time (some recipes claim overnight is best, but I found 30-45 minutes did the trick).    I found a few great recipes online and on especially here that called for a quart of buttermilk.   Now I’m no diet fanatic but that did seem excessive.  Fortunately, I was down on all ingredients, but in my estimation they came out perfectly.  So my modified version is below.
Ingredients
  • 1 cups rolled oats
  • 1/2 cup flour
  • 1/4 cup sugar
  • 2 teaspoons soda
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs
  • 1/4 cup melted butter
  • 1 tablespoon vanilla extract

Directions

  • Mix dry ingredients together.
  • Add wet ingredients.
  • Let settle for 45 minutes
  • Use a 3/4 cookie scoop to make pancakes on a hot buttered grill or pan.
  • Serve with maple syrup AND BACON.