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Ingredients
| quick oats: 2 cups |
| buttermilk: 2 cups |
| all-purpose flour (unsifted): 1/2 cup |
| granulated sugar: 2 Tbl |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/2 tsp |
| eggs: 2 (beaten) |
| salted butter: 1/4 cup (softened) |
| seedless raisins (packed): 1/3 cup |
Overnight Raisin Oatmeal Pancakes
Credit: AllRecipes
User rating:
"We prepare these on Christmas Eve to eat for breakfast on Christmas Day before opening our gifts."
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Prep Time
20 min -
Cook Time
10 min -
Servings
9 serving(s)
Tags
Directions
- In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.
- The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency.
- Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.