Monday, April 13, 2009

OVERNIGHT BUTTERMILK-RAISIN PANCAKES

Tried something new for Easter breakfast ... and it is a KEEPER!

2 cups quick-cooking oats, uncooked
2 cups buttermilk
1/2 cup all-purpose flour
2 TB sugar
1 teas. baking powder
1 teas. baking soda
1/2 teas. cinnamon
1/2 teas. salt
2 eggs, beaten
1/4 cup butter, softened
1/3 cup raisins (used sweetened dried cranberries, nearly 3/4 cup by the end)

Mix together oats and buttermilk in bowl, cover and refrigerate overnight.
In large bowl, mix together flour, sugar, baking powder and soda, cinnamon and salt.
Add oats, eggs, butter and raisins; stir until moistened -- don't overmix.
Let batter stand for 20 minutes before cooking.
When ready to cook, add more buttermilk if too thick (I used another 1/2 cup).
Heat a lightly greased skillet over medium heat.
Make pancakes (I use a soup ladle), flip pancakes when bubbles cover the top.

1 comment:

StubbyTate said...

This looks scrumptious! Suggestion: I read in a cooking magazine that sparkling water will make lighter pancakes so instead of the 1/2 cup buttermilk ("when ready to cook, add more buttermilk if too thick"), experiment with the sparkling water! :)