
The oatmeal-raisin pancake recipe comes from the Primrose Inn, in Harbor, Maine. I love these pancakes because they have a bit of tartness from the buttermilk, and the sweetness of the raisins. I also like pretty much anything with cinnamon in it. You could of course serve these with maple syrup, or with some type of fruit preserves, but I serve them with powdered sugar and butter-just the way my Grandma W. did. Pancakes always remind me of her.
Ingredients:
1 cup oats
3/4 cup buttermilk
1/4 cup milk
1 egg
1/8 cup butter, melted
1 Tablespoon sugar
1/4 cup raisins, chopped
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
Combine oats and milk and let stand 20 minutes. Put in blender and add egg, butter, and sugar and blend thoroughly. Add raisins and blend. Then add rest of items and blend.
Pour scant 1/4 cup of batter on hot, buttered griddle. Cook until bubbles appear at surface, then turn over and cook for 1 to 2 minutes more. If batter is too thick, add some milk and blend to thin. Serve with hot maple syrup.
Note: Can use "quick" or traditional oats. "Quick" will yield a finer-grained pancake.
Makes: 9 to 12 pancakes

These were really yummy, and a good way to start your day thinking about tropical locations...
I don't know exactly when I discovered you blog, but it was not soon enough. You have been a cooking inspiration to me, introducing me to new ways of using ingredients and new ways of approaching some vegetables, mainly the cauliflower. I don't know why I had not added you to my blog list, as your blog is one I read nearly on a daily basis. Finally, I have : )
ReplyDeleteSo many new recipes since I last checked. :) One looks better than the next.....especially the desserts.
ReplyDeleteOh man, pineapple coconut pancakes, I am in love.
ReplyDeleteThank you so much mango, Sandy, and Mermaid!
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