Recipe by Cindy Carnes
"We prepare these on Christmas Eve to eat for breakfast on Christmas Day before opening our gifts."
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This is the best pancake recipe I have ever tried! I think I have tried most of them on the internet in search of my mom and grandmother's recipes to no avail. My fiancé and I agreed that, at best, the other's were good, but nothing special. The oatmeal really adds something special to the recipe. We didn't have raisins so I omitted them and topped them with apples sautéed in a pat of butter and just a bit of cinnamon (which I have done with other pancakes). I halved the recipe and the two of us ate them all! YUM! Don't wait until Christmas to try these easy delicious pancakes! Will make again and again...they are definitely worth the wait! Thanks so much for sharing! (:
Fairy good-- will try these again. Next time I'll use oil instead of butter (it hardens when combined with refrigerated oatmeal mixture). Melting the butter might work too. We tried it with Craisins. Yummy!
My family loves oatmeal pancakes and this is a great recipe. I use whole wheat flour and oil with good results. These are more fragile than ordinary pancakes so oil your pan well and be careful when handling.
This was delicious! I only let the oatmeal sit an hour, had no baking powder so I doubled the baking soda, and it was still yummy! I'm sure it's even better following the recipe.
My husband and I both loved these great pancakes! They tasted incredible and were perfect even without syrup. We made them on the weekend and froze the leftovers in between waxed paper to heat up in the toaster oven on busy weekday mornings. This will be one of our "tried and true" breakfast treats. J & L
MMMMM!!!! Good, I don't know how you could improve these, just a little more cinnamon is the only thing I did, yummy! Melt the butter before you add it, the recipe is supposed to say that, but it doesn't.
These were excellent, tasty pancakes. A bit heavy, but very filling. I used 2 T. vinegar with 2 c. of milk instead of buttermilk. Flatten them with a spatula when you put them in the frying pan or the center will be gooey.
I love making pancakes with "stuff" in 'em. These were so yummy that the next day we ate them plain. They taste like muffins.
I doubled the batch, because when I make pancakes, I really make pancakes. I used half buttermilk and half milk, increased the cinnamon to 1 tablespoon and the sugar to 5 tablespoons for the double batch (based on recommendations from other reviewers), used canola oil instead of butter, and added an extra slosh of milk to thin out the batter a bit after it had sat all night.
Also, I didn't just soak the milk and the oatmeal overnight, I made up the entire recipe and put the the whole thing in the refrigerator. It made the morning easier and also allowed not only the oatmeal to absorb the liquid and flavors, but also the raisins.
I topped the pancakes with a little bit of agave sweetener. Others in the family used syrup or yogurt.
* Percent Daily Values are based on a 2,000 calorie diet.
Overnight Raisin Oatmeal Pancakes
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 72
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