Overnight Raisin Oatmeal Pancakes

Overnight Raisin Oatmeal Pancakes

(5 servings)

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 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Mix together the oatmeal and buttermilk. Cover and refrigerate overnight. The next morning, add the eggs, butter and raisins. Mix well.

Sift together the flour, sugar, baking powder, baking soda, cinnamon and salt. Add oatmeal mixture and stir to moisten. Allow batter to sit 20 minutes before cooking.

Pour 1/4 cup batter on hot griddle for each cake. If batter is too thick, add buttermilk, 1 tablespoon at a time until desired consistency. Cook cakes until bubbles appear on top; turn to brown.