Raisin-Oatmeal Pancakes
"A KC favorite! Plan well ahead, the oatmeal/buttermilk mixture needs at least 6 hours of refrigeration time or up to 24 hours. Makes 3 cups of batter"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (164.5 g)
- Calories 334.2
- Total Fat - 14.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 98.8 mg
- Sodium - 645.9 mg
- Total Carbohydrate - 44 g
- Dietary Fiber - 3.2 g
- Sugars - 16.1 g
- Protein - 10.1 g
- Calcium - 184.1 mg
- Iron - 2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a bowl mix the oatmeal and buttermilk; refrigerate at least 6 hours or overnight.
Step 2
After refrigeration time add in the eggs, butter and raisins; mix well.
Step 3
In a bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt. Add in the oatmeal mixture; stir to moisten.
Step 4
Allow the batter to sit at room temperature for 20 minutes.
Step 5
Heat the griddle to desired temperature.
Step 6
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).
Step 7
Cook pancakes until bubbles appear on top; turn to brown.
Tips
No special items needed.
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