Servings: 9 to 18 pancakes

2 cups quick-cooking oats 2 cups quick-cooking oats
2 cups buttermilk 2 cups buttermilk
1/2 cup flour ½ cup flour
2 TBSP sugar 2 TBSP sugar
1 tsp baking powder 1 tsp baking powder
1 tsp baking soda 1 tsp baking soda
1/2 tsp ground cinnamon ½ tsp ground cinnamon
1/2 tsp salt ½ tsp salt
2 eggs 2 eggs
1/4 cup butter (softened) ¼ cup butter (softened)
1/3 cup raisins ⅓ cup raisins

1. In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.
2. The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 TBSP at a time, until the batter reaches the desired consistency.
3. Heat a lightly greased, large skillet or griddle over medium heat. Pour ¼ cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.

204 calories per serving  204 calories per serving