Pancakes are on the table at least three times a week in our house. Chocolate chip for them and banana for me. Yes, it’s a process to do the mixing but the effort is so worth it.  There’s a great breakfast spot in Aspen, Colorado that has THE best pancakes. Poppycock’s Oatmeal Pancakes. The best. They even sell the mix in cute, little bags. The trick to the ultimate success is making the mix the night before, storing in the fridge and letting all that lovely gooeyness soak and converge together overnight and mmmmmm….it’s total goodness.

Yes, I do buy several bags when I’m lucky enough to be in Aspen and the mix can even be ordered online –click– but I’ve done some searching and have found a recipe that sticks. I’ll make enough for a few batches and store it, dry, in a glass jar (I think any container would do) for when the pancake (and bacon, of course) mood strikes. And still, I make it the night before. The oats, you see, they need their time to soak.  Plus, come 6:30 am, with 3 little scholars,  it’s one less thing to do. You could even try variations like toasting the oats, using whole wheat flour, adding flax-seed or any other healthful ingredient.  Anything goes as long as you have the right balance or flour/egg/oats. A generous amount of real unsalted butter (salted burns) for cooking is a must, too.  A big, fat, hearty & healthy breakfast is a perfect way to start the day…at least sometimes;).  Enjoy!

Oatmeal Pancake Bliss Mix (single batch)

1/2 cup flour

1/2 cup quick oats

1 tbs white sugar

1 tbs brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Double, triple or quadruple this recipe and store for convenience.


1 Cup Oatmeal Pancake Bliss Mix

3/4 cup milk or buttermilk

2 tbs melted butter

1 egg

Mix together and let sit overnight.

Add chocolate chips, berries, nuts and/or anything else!