Oatmeal Raisin Pancakes with Cinnamon Sour Cream

By Bostoncook

Ingredients

• 1 cup oats
• 1 cup All-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Cinnamon
• 1 2/3 cups Buttermilk
• 2 large Eggs
• 4 tablespoons Unsalted butter, melted
• 1/2 teaspoon vanilla
• 1 cup raisins, plumped
• Cinnamon Sour Cream, see * Note
• Maple syrup, for topping

Details

Servings 14

Preparation

Step 1

* Note: See the "Cinnamon Sour Cream" recipe which is included in this collection.

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. If you want to hold the pancakes until serving time preheat your oven to 200 degrees.
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 undersides 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. Serve with Cinnamon Sour Cream and maple syrup for topping.
This recipe yields 14 four-inch pancakes.

I loved these and Macy did too - David did but didn't like the addition of the raisins. Cut back on butter, used golden raisins, and didn't use the sour cream. Didn't need syrup and next time would cut back on the sugar.