Oatmeal Pancakes

Yield:  8 servings of 3 - 3" pancakes


1/2 cup golden raisins, plumped in warm water for half-hour or longer

Combine and add to the oatmeal mixture:

2 eggs, slightly beaten
4 tbs. oil (not olive)


2 cups old fashion oatmeal
2 cups buttermilk

Combine dry ingredients and add to oatmeal mixture:

1/2 cup whole wheat flour
2 tbs. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt


Raisins, drained well of water

Batter will keep for four days in the refrigerator.  These pancakes hold well after coming from the pan - keeping warm in oven covered with foil.


In a pot bring to a simmer the following:  1 9 oz. jar of Orchard Hill Apple Pie preserves, 1/2 cube of butter, 1/2 cup apple juice (or substitute with a jar of apple cinnamon jelly), and 1/2 cup peeled chopped apples.


Over a medium-high flame, on a skillet or griddle, add spoonfuls of batter to equal 3".  Turn the pancakes over when bottom-side is cooked appropriately.


Three pancakes overlapping, a spoon of hot syrup and small scoop of whipped butter.  Add a light sprinkle of powdered sugar.