Oatmeal-Buttermilk Pancakes

This recipe is another that I originally read about in a magazine recipe-request column. It appeared in Bon Appetit’s RSVP column MANY years ago. I cut the recipe out because it was from a restaurant (Tres Joli Bakery Cafe) in Oakton, VA, which was just a few miles from where we lived at the time. Unfortunately, Tres Joli closed (or has evolved into a catering-only business, I believe) before I got a chance to eat there, but I finally got around to trying these pancakes recently and they were delicious. Light and crusty and lacy and hearty… One thing that I dislike about pancakes for breakfast is that they fill you up and weigh you down for a little while, but are made of such simple (quickly processed by your body) carbohydrates that they really don’t stick you very long. If you have blood-sugar issues, as I do (I’m borderline hypoglycemic,) then you will appreciate the oatmeal in these pancakes, because they’ll give you a little more complex carbs so you won’t have that “crash and burn” feeling after a few hours.