Prep 24 hrs
Cook 0 mins
These need to stay chilled overnight!
- 2 cups quick-cooking oats
- 2 cups buttermilk
- 2 eggs, beaten
- 1⁄4 cup butter, softened
- 1⁄3 cup raisins
- 1⁄2 cup all-purpose flour
- 2 -3 tablespoons white sugar, to taste
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2-1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- Mix together the oatmeal and buttermilk; refrigerate overnight.
- The next morning: add in the eggs, butter and raisins; mix well.
- In a bowl, sift ogether the flour, sugar, baking powder, baking soda, cinnamon and salt.
- Add in the oatmeal mixture; stir to moisten.
- Allow the batter to sit at room temperature for 20 minutes.
- Heat the griddle to desired temperature.
- Pour 1/4 cup of batter onto hot griddle (if the batter is too thick, add 1 Tbsp buttermilk at a time until desired consistancy).
- Cook pancakes until bubbles appear on top; turn to brown-- DELICIOUS!
Delicious - used regular quaker oats not quick cook and worked great, would not change a thing.
Awesome. I do add more buttermilk, though. We have a picky eater (my dad) so instead of raisins I dice up an apple and add as soon as I put it on the griddle. These freeze well. :-)
These were very good...the whole family enjoyed them. I did not have time to soak the oats overnight, so I ground them up a bit with my immersion blender and just let them sit for a couple of hours. They were nice and soft and it worked fine. I did need to add a bit of extra buttermilk because the batter was very thick. I did omit the raisins just as a family preference. They taste like oatmeal cookies! I served them with Raspberry syrup (Recipe #210535) and canadian bacon and we had breakfast for dinner.