Old-Fashioned Oatmeal Pancakes

Contributor: Debbie Fowler
2002 Cowley Cookbook

2 cups rolled oats
about 2 cups buttermilk
2 eggs
4 T butter or margarine, melted and cooled
1/2 cup raisins (optional)
1/2 cup all-purpose flour
2 T sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt

In bowl, combine oats and 2 cups of the buttermilk; stir until well blended. Cover and refrigerate until next day. In a bowl, beat eggs lightly and add to oat mixture, along with butter and raisins (if desired). Stir just until blended.

In another bowl, stir together flour, sugar, baking powder, baking soda, cinnamon and salt; add oat mixture and stir just until moistened. If batter seems too thick, add more buttermilk (up to 3 T).

Preheat a griddle or wide frying pan over medium heat; grease lightly. Spoon batter, about 1/3 cup for each cake, onto griddle. Spread batter our to make circles 4 inches in diameter. Cook until tops are bubbly and appear dry. Turn and cook other sides until browned.

Makes approximately 1 1/2 dozen pancakes about 4 inches in diameter.

Deserving of such old-fashioned praise as "sticks to the ribs", these pancakes are hearty and tasty fare. Start the batter the night before to give the oats and buttermilk a chance to merge. 

Printable Version