Mason's Restaurant / Jenny Graff
Ingredients:
2 c regular rolled oats
2 c buttermilk
2 eggs
4 T butter or margarine, melted and cooked
1/2 c raisins, optional
1/2 c all purpose flour
1 T baking sugar
1 t baking soda
1 t baking powder
1/2 t ground cinnamon
1/4 t salt
Directions:
In a bowl, combine oats and buttermilk. Stir until well blended. Cover and refrigerate until the next day. In another bowl beat eggs lightly and add to oat mixture along with butter and raisins. Stir until well blended. In another bowl, stir together flour, sugar, baking soda, baking powder, cinnamon and salt. Add to oat mixture and stir just until moistened. If batter seems too thick add more buttermilk. Apple butter is delicious stirred into the pancake mixture.
