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Mix the flour, buttermilk and oats just until moistened and leave them on the counter to soak for at least 8 hours (over night is great) or as long as 24 hours. If you are using the milk/vinegar or lemon juice option, I recommend soaking these in the fridge unless you are using raw dairy. (side note: you can go longer than 24 hours, but the batter will start to develop a twang. Do not be alarmed, but it will alter the flavor even after they are baked. Conversely, these do not HAVE to be soaked for long periods. I do recommend though that you combine the oats and buttermilk and let it set for 30-60 minutes, in order to soften the oats. It improves the texture and taste!)
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Once you have soaked the flour and oats, add in the remaining ingredients and stir well. Just before baking, choose your add-ins and stir just enough to incorporate.
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Bake at 375' F for 10-12 minutes, or until they are barely golden and a tooth pick inserted in the middle comes out clean. Don't over-bake these. They are finicky and although they'll still taste great, you'll lose some of the melt-in-your-mouth-addiction-forming-qualities if they're over-baked, because they become quite dense and will not store as well.