5 dl porridge oats (I often use a mix of oats, such as rye and barley)
1 dl flour
1,5 tbsp sugar (or honey)
2 tsp baking powder
0.5 tsp salt
500 ml milk (or yogurt, Norwegian kefir or buttermilk. I prefer normal milk)
2 tbsp melted butter
Mix the dry and wet ingredients separately before mixing together. Leave overnight in the fridge. Rye and barley oats are a bit tougher than porridge oats, even after soaking over night. I like the chewiness of them in the pancakes, but if you want the pancakes smoother, use porridge oats.
I prefer eating these with banana and jam, or with fresh berries. A weekend twist: banana and maple syrup!