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Combine the oats and buttermilk in a bowl. Cover and refrigerate overnight. In the morning, add the egg and margarine. Stir just to blend. Sift dry ingredients together and add to wet mixture along with the extract. Stir to moisten. If too thick, add extra buttermilk. Cook on a sprayed griddle or skillet til bubbles appear, then flip and cook about the same amount of time. Serve with syrup.
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
5-ply bonded stainless — searing, fond development, deglazing