3 c. rolled oats (instant ok)
3 c. buttermilk
6 eggs, beaten to blend
6 tbsp. butter, melted
3/4 c. all-purpose flour
1 1/2 tbsp. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Pinch of nutmeg
Generous pinch of salt
Vegetable oil
2 1/2 c. fresh or frozen berries, thawed & drained (optional)
Warm maple syrup or
Whipped cream with berries for topping

Mix oats and buttermilk in large bowl. Cover and refrigerate overnight. Whisk eggs and butter into oatmeal mixture. Mix in flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Heat griddle or heavy large skillet over medium-high heat. Lightly brush with oil. Ladle batter by 1/2 cupfuls onto griddle. Sprinkle some berries over if you choose this option.

Cook until batter bubbles and is golden brown on bottom side (about 3 minutes). Turn pancakes and cook until second sides are deep golden brown (about 3 more minutes). Serve with warm maple syrup or garnish with whipped cream and berries. Makes about 12 cakes.