Overnight Oatmeal Pancakes
about 18 pancakes
- 2 cups oats, regular (not quick-cooking or instant)
- 2 cups buttermilk
- 1/2 cup all-purpose flour
- 2 tablespoons Domino® Granulated Sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 4 tablespoons butter, melted and cooled
- 1/2 cup raisins (optional)
- 6 tablespoons pecans, chopped and lightly toasted (optional)
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; 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 1/4 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.
Top with fresh fruit, if desired, and serve with your favorite syrup.