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| Oatmeal Pancakes 2 cups rolled oats 2 cups buttermilk 2 eggs, lightly beaten 1/4 cup butter (1/2 stick), melted and cooled 1/2 cup raisins (optional) 1/2 cup all purpose flour 2 tablespoons sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt In a bowl, combine oats and buttermilk; stir to blend well. Cover and refrigerate until the next day. Just before cooking, add the eggs, butter, and raisins (if desired); stir just to blend. In another bowl, stir together the dry ingredients; add to the oat mixture and stir just until moistened. If the batter seems too thick, add more buttermilk (up to 3 tablespoons). Batter will be thicker than regular pancakes. Preheat a griddle and grease lightly. Spoon batter onto preheated griddle; Cook until tops are bubbly and appear dry; turn and cook the other side until brown. Serve with warm syrup or jam. Makes about 18 pancakes. Pheasant Field B&B 150 Hickorytown Rd. Carlisle, PA 17013 |
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| (Updated: 12 Oct 2005) | ||||||||||
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