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.
1 cup oats
3/4 cup buttermilk
1/4 cup milk
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
I saw a recipe for pineapple-coconut pancakes somewhere, but I just can't remember where. I think it was in a pamphlet from one of the local grocery stores. To make these, I started with a pancake mix from the health food store. Instead of adding milk or water as the liquid, I used canned coconut milk, and added a bit of extra sugar. I also added some very finely diced pineapple.
These were really yummy, and a good way to start your day thinking about tropical locations...