Old-Fashioned Oatmeal PancakesFrom JAMES PLACE INN BED AND BREAKFAST
Old-fashioned Oatmeal Pancakes
Start the batter for these moist cake like pancakes the night before.
Finish the next day, bake the pancakes and serve with syrup, jam, or
Make 1 1/2 dozen pancakes.
2 C. each regular rolled oats and buttermilk
2 Eggs, lightly beaten
1/4 C. butter or margarine, melted and cooled
1/2 C. raisens, (optional) I like to add chopped pecans instead
1/2 C. unbleached flour
2 T. sugar
1 tsp. each baking powder and soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
In a bowl, combine oats and buttermilk; stir to blend
well. Cover and refrigerate until next day.
Just before cooking, add eggs, butter, and raisins, (pecans);
stir just to blend. In another bowl, stir together flour, sugar, baking
powder, soda, cinnamon, and salt; add to oat mixture and stir just until
moistened. If batter seems too thick add more buttermilk (up to 3 T.).
Preheat a griddle or large frying pan. Cook until tops are bubbly and appear dry; turn and cook other sides until browned. Enjoy!