| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Old fashion oats |
| 1 |
c |
All-purpose flour |
| 1/4 |
c |
Light brown sugar, (packed) |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Cinnamon |
| 1 2/3 |
c |
Buttermilk |
| 2 |
lg |
Eggs |
| 4 |
tb |
Unsalted butter, melted |
| 1/2 |
ts |
Pure vanilla extract |
| 1 |
c |
Plump raisins |
|
|
Cinnamon Sour cream, recipe follows |
|
|
Maple syrup for topping |
INSTRUCTIONS
In a medium bowl, whisk together the oats, flour, brown sugar, baking
powder, baking soda, and cinnamon. In another bowl, whisk together
buttermilk, eggs, melted butter and vanilla, blend thoroughly. Pour the
liquid ingredients over the dry ingredients and mix with the whisk until
just combined. Don't worry if the batter is a bit lumpy. With a rubber
spatula gently fold in the raisins. The batter will thicken as it stands.
If necessary, lightly butter, oil, or spray your griddle or skillet.
Preheat over medium heat or if using an electric griddle set to 350 degrees
F. If you want to hold the pancakes until serving time preheat your oven to
200 degrees F. Spoon 1/4 cup of batter onto griddle for each pancake,
allowing space for spreading, and use a spatula or the back of your spoon
to lightly press the batter into rounds. When the underside of the pancake
are golden and the tops are speckled with bubbles that pop and stay open,
flip over with a wide spatula and cook on the other side until light brown.
Serve immediately or place in oven while you make the rest of the batch.
Yield: 14 (4-inch) pancakes
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8852 Posted to
MC-Recipe Digest V1 #546 by Angele Freeman <jfreeman@netusa1.net> on Apr 3,
1997
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