There is a lot of cheffing wisdom in this room but I thought I'd share one of my favorite weekend recipes. These pancakes cook like regular pancakes but they have a nice subtle, hearty flavor. They go well with syrup and eggs-n-sides and they speak for themselves with and touch of butter and sugar. I pulled the recipe from here.

Oatmeal Pancakes

Makes about 18 pancakes

3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Cook like regular pancakes...