Overnight Old-Fashioned Oatmeal Pancakes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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These buttermilk, oatmeal and raisin pancakes are perfect for breakfast -. you make part of the batter the night before, then finish it in the morning...then grill the pancakes quickly - they're convenient and good!! Ingredients:
2 cups robin hood oats |
2 cups buttermilk or 2 cups sour milk |
2 eggs, lightly beaten |
1/4 cup butter, melted |
1/2 cup raisins |
1/2 cup all-purpose flour or 1/2 cup cake-and-pastry flour |
2 tablespoons sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
Directions:
1. Combine oats and buttermilk; stir well to blend. Cover and refrigerate overnight.
2. Preheat lightly greased griddle or large frying pan over medium heat.
3. Just before cooking, add eggs, melted butter and raisins to batter; stir just to blend.
4. Combine flour, sugar, baking powder, baking soda, cinnamon and salt; add to oat mixture and stir just until moistened. (if batter seems too thick, add more buttermilk).
5. Spoon batter about 1/3 cup for each pancake, onto hot griddle. Spread batter out to 4-inch circle.
6. Cook until tops are bubbly and appear dry, (2-3 minutes); turn and cook until lightly browned.
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