Scottish Pancakes

1 ½ cups quick-cooking rolled oats

2 cups buttermilk

1 ½ teaspoons sugar

1 teaspoon baking soda (well-rounded)

1 teaspoon salt

½ cup all-purpose flour

2 eggs

In a large bowl, combine oatmeal and buttermilk.  Allow to stand for 5 minutes.  Add remaining ingredients to the mixture and blend until relatively smooth.  Pour one-third cup of batter onto a hot griddle or skillet.  Allow to cook; flip pancakes and allow to cook on other side.  Serve with syrup, honey or preserves.