You are here: > Home >
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
Cinnamon Oatmeal Raisin Pancakes
Pancakes with a twist of oatmeal, cinnamon and raisins. These are fantastic!
Active Time: 10 min
Total Time: 30 min
Step 1: Making the Batter
* 2 whole eggs
* 2 tbsp. brown sugar (or maple syrup)
* 2 tsp. vanilla
* 3 tbsp. canola oil
* 1 1/2 cups rolled oats
* 1/3 cup raisins
* 2 cups low fat buttermilk (or plain yogurt)
* 3/4 cup flour
* 1/2 tsp. baking soda
* 2 pinches nutmeg
* 1/2 tsp. baking powder
* 2 pinches cinnamon
* 1/2 tsp. salt
Whisk together eggs, brown sugar, vanilla and oil. Add the oatmeal, raisins, and milk. Mix and set aside. In a separate bowl mix together flour, baking soda, nutmeg, baking powder, cinnamon and salt. Mix wet ingredients into the dry. Stir until the dry ingredients are just incorporated, do not over mix.
Step 2: Cooking the Pancakes
* 1 tbsp. oil or butter
Turn heat to medium-high and lightly oil your griddle or frying pan. Ladle batter onto griddle keeping in mind that this batter is thicker than regular pancakes and will need to cook longer before flipping. The pancakes are ready to flip when the tops look less wet and shiny. Cook a couple minutes on the other side. Serve immediately with warm maple syrup.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.