—–BILLS20086—– 2 c Buttermilk
1 1/2 c Old fashioned oats
2 Eggs
1/2 c Flour
1 tb Sugar
1 t Baking soda
1/2 ts Salt
1/2 c Hazelnuts — chopped, toasted
Vegetable oil Maple syrup
Mix buttermilk and oats in large bowl. Let stand 5 minutes. Whisk in eggs. Mix in flour, sugar, baking soda and salt; stir in chopped hazelnuts. Heat heavy large skillet over medium-high heat. Brush with oil. Drop batter by 1/3 cupfuls into skillet, spacing apart. Cook until bubbles form on top of pancakes, about 2 minutes. Turn and cook until bottoms are golden, about 2 minutes more. Transfer to plate. Repeat with remaining batter, brushing skillet with oil as needed. Serve with maple syrup.