Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: about 5-6

Ingredients:

1 C. and 1/4 C. quick-cooking oats

3/4 C. brown sugar

2 tsp. cinnamon

1/2 C. raisins (optional)

1/2 C. walnut or pecan (optional)

2 C. cake flour (or all purpose flour)

2 tsp. baking powder

1/2 tsp. salt

2 C. buttermilk or (reg. milk if that’s all you have)

2 whole large eggs

1 1/2 T vanilla

2 1/2 T. butter, melted

Extra Butter for your fry pan

Maple syrup

What to do:

Mix together well, dry ingredients in large bowl. Mix together milk, eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined. Not too much you don’t want a stiff batter.

Melt butter (don’t boil it just melt it) and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.

Cook on a buttered skillet over medium-low heat until golden brown and you see little bubbles, then flip! Cook just a little longer on the second side not as much as the first side. Oh my!!!!!

Christina’s Notes:

Freeze option: Freeze cooled pancakes between layers of waxed paper in a reseal able plastic freezer bag. Place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.