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Enjoy this recipe from Our Best Breakfast & Brunch Recipes.
Submitted by: Bev Ray from Brandon, FL
2 c. quick-cooking oats, uncooked
2 c. buttermilk
1⁄2 c. all-purpose flour
2 T. sugar
1 t. baking powder
1 t. baking soda
1⁄2 t. cinnamon
1⁄2 t. salt
2 eggs, beaten
1⁄4 c. butter, melted
1⁄2 c. raisins
Optional: chopped walnuts, additional raisins
Garnish: syrup
Mix together oats and buttermilk in a medium bowl; cover and refrigerate overnight. Sift together flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the center; add oat mixture, eggs, butter and raisins. Stir just until moistened. Allow batter to stand 20 minutes before cooking. If batter is too thick, add more buttermilk, one tablespoon at a time, until batter reaches desired consistency. Heat a lightly greased large skillet over medium heat. Pour batter by 1⁄4 cupfuls into skillet. Cook pancakes until bubbles appear on top; flip and cook until golden on both sides. Top with walnuts and additional raisins, if desired, and serve with syrup. Makes 9 servings. | |
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Mix together oats and buttermilk in a medium bowl; cover and refrigerate overnight. Sift together flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the center; add oat mixture, eggs, butter and raisins. Stir just until moistened. Allow batter to stand 20 minutes before cooking. If batter is too thick, add more buttermilk, one tablespoon at a time, until batter reaches desired consistency. Heat a lightly greased large skillet over medium heat. Pour batter by 1⁄4 cupfuls into skillet. Cook pancakes until bubbles appear on top; flip and cook until golden on both sides. Top with walnuts and additional raisins, if desired, and serve with syrup. Makes 9 servings. |
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