Overnight Oatmeal Pancakes

by Emily
from Virtuous Daughters, October 2009~Volume 9, Number 7  & February 2012~Volume 11, Number 11

• 2 c. quick oats
• 2 c. buttermilk     
• 1/2 c. whole wheat flour 
• 2 Tbsp. white sugar       
• 1 tsp. baking powder 
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
  
• 1/2 tsp. salt
  
• 2 eggs, beaten
  
•  1/4 c. butter, softened
  
• 1/3 c. raisins (optional)

 
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, soda, cinnamon, and salt. Make a well in the center and pour in the oatmeal mixture, eggs, butter, and raisins (if desired). Stir until just moistened and allow batter to sit for 20 minutes before cooking. If batter is too thick, add more buttermilk until desired consistency is reached. Cook pancakes the way you like it best. You may want to double this recipe for larger families and hungry appetites!