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. Dont 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1866g)|
|Recipe Makes: 1|
|Calories from Fat: 3127 (58%)|
|Amt Per Serving||% DV|
|Total Fat 347.4g||463 %|
|Saturated Fat 195.9g||979 %|
|Monounsaturated Fat 96.8g|
|Polyunsanturated Fat 23.6g|
|Cholesterol 2864.1mg||881 %|
|Sodium 4146.5mg||143 %|
|Potassium 4213.6mg||111 %|
|Total Carbohydrate 473.8g||139 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 436.9g|
|Protein 136.5g||195 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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