Vermont Flannel Cakes (4 servings) 1 cup quick oats (not instant) 2 cups buttermilk 1 Tablespoon sugar 1 teaspoon baking soda 3/4 cup all-purpose flour 2 large eggs applesauce - for topping In a large bowl, soak the oatmeal in the buttermilk for 15 minutes. It will thicken slightly. In a seperate bowl, sift the sugar, baking soda and flour together. Stir into the oats mixture. In a small bowl, beat the eggs. Add to oats mixture and mix until well blended. Let the batter rest for 15 minutes. The batter should have a thick heavy-cream-like consistency. If too thin, sprinkle a little more flour into the batter. If too thick, add more milk. Heat a griddle or skillet to medium-high heat. It will be ready when a drop of water dances on the surface. Spray with a light coating of cooking spray. Reduce heat to medium. Dollop batter in 1/2 cup portions to make each pancake. Cook until browned on each side. Serve right away with butter and applesauce. Special Note From Recipe Submitter: This recipe came from a photo copied page wedged into one of my mom's cookbooks. She couldn't remember the book she copied the recipe from. Does anyone out there in Mr. Breakfast cyberworld know?. She wrote in the margin 1/4 teaspoon cinnamon, which I always add to the batter when I make it. Very delicious recipe. Enjoy! A classic buttermilk hotcake with oats and flour. Use any favorite topping. We like applesauce in our family. Mr Breakfast would like to thank Heather_S for this recipe. Recipe number 1845. Submitted 10/5/2006.