Overnight Oatmeal Pancakes
Start the Batter for These Cakelike Pancakes the Night Before
Ingredients List
- 2 cups - oats, regular (not quick-cooking)
- 2 cups - buttermilk
- 2 - eggs, lightly beaten
- 4 tbsp. - butter, melted and cooled
- 1/2 cup - raisins (optional)
- 6 tbsp. - pecans, chopped, lightly toasted (optional)
- 1/2 cup - all-purpose flour
- 2 tbsp. - Domino® Granulated Sugar
- 1 tsp. - baking powder
- 1 tsp. - baking soda
- 1/2 tsp. - cinnamon
- 1/4 tsp. - salt
Instructions
In a bowl, combine oats and buttermilk. Stir to blend well. Cover with plastic wrap and refrigerate until next day. Stir together dry ingredients to blend well. (May also be done the night before; cover with plastic wrap.) Preheat a griddle or large frying pan over medium heat; grease lightly. Just before cooking, add eggs, butter, and raisins (if used) to batter. Stir just to blend. Add dry ingredients to oat mixture and stir just until moistened. Batter will be thicker than for conventional pancakes; if you like, add a tablespoon or two of buttermilk to thin.
Spoon about ¼ cup of batter for each pancake onto griddle. Sprinkle chopped pecans (if using) on each pancake. Cook about 3 to 4 minutes; turn and cook until lightly browned.
Serving Size: Makes about 18 pancakes