Overnight Raisin Oatmeal Pancakes
2 cups quick-cooking oats
2 cups buttermilk
1/2 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
1/4 cup butter, softened
1/3 cup raisins
In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate
overnight.
The next morning: In a large bowl, sift together the flour, sugar, baking
powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in
the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow
batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk
1 tablespoon at a time, until the batter reaches the desired consistency.
Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup
batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on
top, flip, and cook until lightly browned on bottom.
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