2 c. quick Quaker oats, uncooked
1/2 tsp. baking soda
2-1/2 c. buttermilk
1 c. all-purpose flour, sifted
2 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
1/3 c. melted or liquid shortening
2 eggs, beaten

Add oats and soda to buttermilk. Let stand 5 minutes.

Sift together flour, baking powder, salt and sugar.

Add sifted dry ingredients, shortening and eggs to oats mixture. Stir until combined.

For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle. Bake to a golden brown, turning only once. Serve hot with butter and syrup.

Makes 14 to 16 pancakes.