Margaret's Oatmeal Hotcakes

• 1

  1. Mix together the buttermilk and oats in a medium bowl (I use one with a plastic lid). Refrigerate overnight.

• 2

  2. In the morning, remove the mixture from the refrigerator. Sprinkle the flours and sugar over the oats. Add the eggs, oil, baking powder, baking soda, and salt and whisk into the oatmeal mixture. The batter will be thick; thin it with a little more buttermilk, if you like. Stir in the cranberries or the apricots.

• 3

  3. Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface and lightly grease. Using a 1/4 cup measure for each pancake, ladle the batter onto the griddle. Cook until bubbles form on the surface, the edges are dry and the bottoms are golden brown, about 2 minutes. Turn once, cooking the other side until golden, about 1 minute. Serve immediately, or keep warm in a 200-degree oven until ready to serve.

• 4

  4. To make the warm pancake syrup, combine the maple syrup, butter, and rum in a small saucepan or microwave-proof bowl. Heat slowly until the butter is melted. Serve immediately.

Carol’s notes