My favorite cookbook growing up was Cooking From Quilt Country, Hearty Recipes from Amish & Mennonite Kitchens. Yes, I definitely had favorite cookbooks when I was little. The thing that made this one particularly special was the pictures in it, in addition to the recipes. Every few pages or so, there are beautiful, full page pictures of women, men and children living their lives on their farms and cooking. My favorite picture was of a girl that was probably 10 or 11. She was standing in a wagon, filled with hay bales and was directing her horse to move forward. Her lips were pursed, making a kissing noise, reins gathered in her hands and her wispy blond hair escaped from her white bonnet. She stood there, tall and defiant on those hay bales and it made me want to drive a horse around on a wagon. I wanted to stand tall on hay bales and cook the food this girl was eating.
My family loves this cookbook; it’s the cookbook that’s stained on our favorite recipe’s pages and the spine is cracked so it automatically opens to the most used recipes. The oatmeal pancakes are one of the first things we made out of there, and I still request these when I go home. They are perfectly fluffy and rise tall and proud on the griddle. Oats make these pancakes hearty. Buttermilk adds a nice tang. Have lots of syrup on hand when you make these; they soak up a lot of it!
recipe from Cooking From Quilt Country
2 cups rolled oats
2 cups buttermilk
½ cup all purpose flour
½ whole wheat flour
2 teaspoons granulated sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
2 tablespoons unsalted butter, melted
Heat a large, flat pan, or a griddle over medium heat.
Combine oats and buttermilk and let sit for as long as possible. The original directions say to let these sit overnight, but we never had the foresight to do that. A good 15 or 20 minutes while you prepare the rest of the ingredients should suffice.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine the wet ingredients in a separate bowl, eggs, butter. Add the oat and butter milk mixture to the eggs and butter and stir. When fully combined, add wet ingredients to flour mixture. Stir until well combined.
Lightly grease your preheated griddle. Drop spoonfuls, 3/4 to 1 cup of pancake batter on hot griddle. Flip when the underside turns golden brown. Repeat with the remaining batter. Serve with maple syrup and a steaming cup of coffee.