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

flavored butter.

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!