1 1/2 c. rolled oats
2 c. buttermilk
1/2 c. rye/white flour
1 tsp. sugar
1 tsp. baking soda
1/2 tsp. salt
2 beaten eggs

Mix oats and buttermilk; beat in remaining ingredients. Thin batter with water or milk if needed. Best if batter is made 12-24 hours in advance. Makes 12 (4 inch) pancakes.