First I made these excellent pancakes. You start them the night ahead, with some oats and buttermilk mixed together in a bowl and put in the refrigerator to soak. (We have a fridge! At last! Hooray!) The next morning, you have some for breakfast and a few leftover, cold, later on.
Soon I realized that though they were fine hot off the griddle, I liked the leftover ones much better. I started making them just for snacking on. And once I was doing that, I made them a bit smaller, the better for eating out of hand. And once that happened, I finally realized that what I was making, in fact, was oatmeal pikelets.
They are somewhere between a pancake and a crumpet, not quite as holey as the latter but made en masse for toasting (or not toasting) later, unlike the former. If you have crumpet rings, as I now do, you can make them extra pikelety and a bit taller. If you don't, leave out the extra splash of milk from the recipe below and just make small, free-form griddle cakes. The batter will be very thick, so they won't spread much, and they will work just fine.
Then when you're done, either way, let them cool and pop them into a bag, or bags, or some covered container, and put them away in your refrigerator, so that over the next week you can eat them cold or toasted, with butter or jam, or butter and jam.
repurposed from Orangette
2 cups rolled oats
2 c. buttermilk
½ c. all-purpose flour
2 T. sugar
1 t. baking powder
1 t. baking soda
½ t. salt
2 large eggs, lightly beaten
½ cup (1 stick) unsalted butter
2 T. milk, if using crumpet rings
The night before, mix the oats and buttermilk together in a large bowl. Cover and refrigerate for 6 to 24 hours.
When you're ready to begin cooking, take out the bowl of oats and melt the butter in a small saucepan. Leave it a few minutes to cool down a bit.
In the meantime, whisk together the flour, sugar, baking powder, baking soda, and salt in a small bowl.
Add the melted butter, beaten eggs, and milk (if using) to the oat mixture and mix well. Add the flour mixture and mix just until it's completely incorporated. The batter will be thick.
You are going to cook these a little lower and slower than you might ordinarily cook pancakes, because of the thickness. Heat a skillet over a medium flame and brush a little butter on the pan. (I use the dregs of the melted butter that went into the batter.) If you are using crumpet rings, oil them too.
Set the crumpet rings in the pan, or not if you don't have any, and scoop the batter. A skimpy quarter cup is about right. That's about three tablespoons. When bubbles appear at the top and you can see that the edges are set, remove the rings and flip to finish. I find that the first side takes about four minutes when the temperature is right. The second side cooks a little more quickly.
Remove to a cooling rack and repeat until the batter is used up.
For me, this makes 24 pikelets every time.