2 c. rolled oats
2 c. buttermilk
2 eggs, lightly beaten
1/2 c. butter, melted & cooled
1/2 c. raisins (opt.)
1/2 c. flour
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

Must do part of this recipe ahead. In a bowl, combine the oats and buttermilk. Stir to blend well. Cover and refrigerate until the next day.

Just before cooking, add the eggs, butter and raisins; stir to blend. In a separate bowl, stir together the flour, sugar, baking powder, soda, cinnamon and salt, add to the oat mixture and stir just until moistened. If the batter is too thick, add more buttermilk (up to 3 tablespoons). The batter will be thicker than normal pancakes.

Preheat griddle over medium heat; grease lightly. Spoon the batter, about 1/4 cup for each cake, onto the griddle; spread the batter out to make 4" circles. Cook until the tops are bubbly and appear dry; turn and cook the other side until browned. Serve with butter, syrup or jam. Serves 18 pancakes.