Recipe: Old Fashioned Oatmeal Pancakes (Sunset cookbook, 1980)

OLD FASHIONED OATMEAL PANCAKES

"Start the batter for these moist, cakelike pancakes the night before. Finish the next day, bake the pancakes, and serve with syrup, jam, or flavored butter. Serve with crisp bacon strips alongside."

2 cups regular rolled oats, uncooked
2 cups buttermilk (plus up to 3 tablespoons more, as needed)
2 eggs, lightly beaten
1/4 cup butter or margarine, melted and cooled
1/2 cup raisins (optional)
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In a bowl, combine oats and buttermilk; stir to blend well. Cover and refrigerate until next day.

JUST BEFORE COOKING:
Add eggs, butter, and raisins (if desired); stir just to blend.

In another bowl, stir together flour, sugar, baking powder, soda, cinnamon, and salt; add to oat mixture and stir just until moistened. If batter seems too thick, add more buttermilk (up to 3 tablespoons).

Preheat a griddle or large frying pan over medium heat; grease lightly. Spoon batter, about 1/3 cup for each cake, onto griddle; spread batter out to make 4-inch circles. Cook until tops are bubbly and appear dry; turn and cook other sides until browned.

Makes about 1 1/2 dozen pancakes
Source: Sunset Ideas and Recipes for Breakfast and Brunch, 1980

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Hi Pam,

I found this recipe in my 1980 Sunset cookbook but it uses buttermilk. Maybe the recipe you're looking a newer version using yogurt in place of the buttermilk?

Happy Cooking!

Betsy