pancakes piled up till they reach the sky

Here's a new favorite. My husband found this recipe on Epicurious a few months ago and we've eaten them almost once a week ever since. My whole family adores them. My favorite thing is that you make the batter the night before, so there's no time wasted in a busy morning. It makes a lot but don't worry; they are great as snacks, lightly toasted up to two days later. Due to their extreme popularity in our family, we've renamed the "Oatmeal-Buttermilk Pancakes" to...

T's famous disappearing oatmeal pancakes
adapted from Bon Appetit

Makes about 16.

1. In a medium bowl, combine:
       2 cups old-fashioned oats or quick-cooking oats
       1/2 cup all purpose flour
       3 tablespoons sugar
       1 teaspoon baking soda
       1 teaspoon baking powder
       1/2 teaspoon salt

2. In another medium bowl, whisk together:
       2 1/2 cups buttermilk
       2 large eggs
       1/4 cup (1/2 stick) unsalted butter, melted
       1 teaspoon vanilla extract

3. Add liquid ingredients to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours or cover and refrigerate overnight.

4. Preheat oven to 250°F to hold pancakes (they hold beautifully!).

5. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary.

Serve with lingonberry preserves for a traditional Swedish flavor.