Pheasant Field B&B ~ Carlisle, PA

Ingredients:
• 2 cups rolled oats                                          
• 2 cups buttermilk
• 2 eggs, lightly beaten
• 1/4 cup butter (1/2 stick), melted and cooled
• 1/2 cup raisins (optional)
• 1/2 cup all purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt


Directions:
In a bowl, combine oats and buttermilk; stir to blend well. Cover and refrigerate until the next day.
Just before cooking, add the eggs, butter, and raisins (if desired); stir just to blend. In another bowl, stir together the dry ingredients; add to the oat mixture and stir just until moistened.
If the batter seems too thick, add more buttermilk (up to 3 tablespoons). Batter will be thicker than regular pancakes.
Preheat a griddle and grease lightly. Spoon batter onto preheated griddle; Cook until tops are bubbly and appear dry; turn and cook the other side until brown.
Serve with warm syrup or jam.
Makes about 18 pancakes.