They're delicious and also quite filling. I love them with maple syrup, yoghurt and pears. Pellos ate her pancakes with maple syrup and figs:
I adapt the original recipe very lazily, as follows:
Mix 1½ cups buttermilk with 1½ cups rolled oats and leave to soak. (When I don't have buttermilk, I use the same amount of milk, soured with a little vinegar. The final mixture is runnier but it turns out fine. I also substitute quick oats when I don't have any rolled oats).
When the oat-milk mixture has been soaking for 10 minutes or so, mix in 2 tablespoons of honey, 1 whole egg, one egg yolk (or just add a second whole egg, if you really can't be bothered separating eggs) and ¼ cup extra virgin olive oil.
Then add in ½ cup self-raising flour and a bit of ground cinnamon (around ½ to 1 teaspoon is good) and mix.
Put the mixture in the fridge for about an hour.
Pour batter into a frying pan (make whatever sized pancake you like), and fry over over medium heat until golden brown. Use butter or light vegetable oil to grease the pan.
This makes around 12 small pancakes, which gives a feeling of Plenty. I'm very clumsy and can't turn large pancakes very successfully, so the smaller the pancake the better, really.