Oatmeal Raisin Pancakes With Cinnamon Sour Cream

Directions

1. In a medium bowl, whisk together the oats, flour, brown sugar, baking pwdr, baking soda, and cinnamon. In another bowl, whisk together buttermilk, Large eggs, melted butter and vanilla, blend thoroughly. Pour the liquid ingredients over the dry ingredients and mix with the whisk till just combined. Do not worry if the batter is a bit lumpy. With a rubber spatula gently mix in the raisins. The batter will thicken as it stands.
2. If necessary, lightly butter, oil, or possibly spray your griddle or possibly skillet. Preheat over medium heat or possibly if using an electric griddle set to 350 degrees. If you want to hold the pancakes till serving time preheat your oven to 200 degrees.
3. Spoon 1/4 c. of batter onto griddle for each pancake, allowing space for spreading, and use a spatula or possibly the back of your spoon to lightly press the batter into rounds. When the undersides of the pancake are golden brown and the tops are speckled with bubbles which pop and stay open, flip over with a wide spatula and cook on the other side till light brown.
4. Serve immediately or possibly place in oven while you make the rest of the batch. Serve with Cinnamon Lowfat sour cream and maple syrup for topping.
5. This recipe yields 14 four-inch pancakes.