Ingredients

1 1/2 rolled oats

1 cup buttermilk

1 1/2 cups all purpose flour

1/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 eggs

1 1/2 cups milk

1 teaspoon vanilla extract

1 cup fresh raspberries (rinsed)

salad oil or butter

Preparation

  1. In a bowl mix oats and buttermilk. Let stand at least 15 minutes, or up to 30 minutes.

  2. Meanwhile, in a small bowl, mix flour, sugar, baking powder, baking soda and salt.

  3. In a large bowl, beat eggs, milk and vanilla. Stir in flour and oats mixture. Mix until evenly moistened, then fold in raspberries.

  4. Place a nonstick griddle, or nonstick frying pan over medium heat. When hot, coat the pan with a few teaspoons of a light colored oil (you can eyeball the measurement).

  5. Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Turn with a spatula and cook another 1 1/2 to 2 minutes. Coat pan with more oil as needed to coat remaining pancakes.

  6. Serve the pancakes as cook or keep warm on a baking sheet, in a single layer n a 200 degree oven for 15 minutes, or until you’re able to serve them.

  7. Stack and serve with fresh raspberries, powdered sugar and warm maple syrup.