Old Fashioned Oatmeal Pancakes Recipe
Ingredients
| 2 cups each regular rolled oats and buttermilk | ||
| 2 eggs, lightly beaten | ||
| 4 tablespoons butter or margarine, melted and cooled | ||
| Raisins | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| 1 teaspoon each baking powder and baking soda | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
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.
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.
Chef
