Categories: Breakfast

Ingredients

• 2C each regular rolled oats and buttermilk
• (Combine these; stir to blend well. Cover and refrigerate until next day.)
• 2 eggs, lightly beaten
• 4 T butter, melted and cooled
• 1/2C raisins (opt.)
• 1/2C flour
• 1T honey
• 1 t each baking pwdr. and baking soda
• 1/2t gr. cinnamon
• 1/4t Kosher Salt

Directions

1. Preheat griddle; grease lightly.

2. Just before cooking, add eggs, butter, and raisins (if used), and honey to batter; stir just to blend.

3. In another bowl, stir together flour, baking powder, baking soda, cinnamon, and salt; add to oat mixture and stir just until moistened.

4. If batter seems too thick, add more buttermilk (up to 3 T).

5. Spoon batter, about 1/3 cup for each pancake, onto griddle; spread batter out to make 4" circles. Cook until tops are bubbly and appear dry (2 to 3 min.); turn and cook until lightly browned. Yield: about 1 1/2 dozen pancakes.

Email to a friend | Print this recipe | Back