Old Fashioned Oatmeal Pancakes
|Regular rolled oats||2 Cup (32 tbs)|
|Buttermilk||2 Cup (32 tbs)|
|Eggs||2 , lightly beaten|
|Butter/Margarine||4 Tablespoon, melted and cooled|
|Raisins||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
In a bowl, combine oats and buttermilk; stir to blend well.
Cover and refrigerate until next day.
Preheat a griddle or large frying pan over medium heat; grease lightly.
Just before cooking, add eggs, butter, and raisins (if used) to batter; stir just to blend.
In another bowl, stir together 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 (up to 3 tablespoons).
Spoon batter, about 1/3 cup for each pancake, onto griddle; spread batter out to make 4-inch circles.
Cook until tops are bubbly and appear dry (2 to 3 minutes); turn and cook until lightly browned.