2 c. old fashioned oats
2 lg. eggs
1/3 dark seedless raisins
2 tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1/4 c. butter, melted & cooled
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. cinnamon

Mix oats and buttermilk in a large bowl. Cover and refrigerate overnight. When ready to cook, beat in eggs and butter. Stir in raisins. Mix flour, sugar, baking powder, baking soda, cinnamon and salt. Add to oat mixture and stir briskly, just until moistened. If possible, let batter stand 20 minutes or so before cooking.

Heat a lightly griddle or frying pan over moderate heat. Pour about 1/4 cup of batter onto the griddle for a "test" cake. If batter seems too thick, add more buttermilk, 1 tablespoon at a time (up to 3). Cook pancakes until a few bubbles appear on the tops; turn to brown other sides. Yield: Makes about 18 pancakes.