Oatmeal Raisin Pancakes with Cinnamon Sour Cream

Next time I make pancaks…these are the ones! Yummy! 

Oatmeal Raisin Pancakes with Cinnamon Sour Cream
(from the Cookbook Junkie)

1 cup old-fashioned oats
1 cup all-purpose flour
2 teaspoons baking soda
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup packed light brown sugar
1 2/3 cups buttermilk (can use sourmilk -milk and vinegar)
2 large eggs
4 tablespoons melted unsalted butter
½ teaspoon vanilla
1 cup plump raisins

Cinnamon Sour Cream:
1 cup sour cream
1 tablespoon plus 1 teaspoon brown sugar
1 teaspoon ground cinnamon
½ cup chopped walnuts for garnish(optional)

In medium bowl, whisk oats, flour, baking powder, soda, cinnamon, and light brown sugar. In another bowl, whisk together buttermilk, eggs, butter, and vanilla and blend thoroughly. Pour liquid ingredients over dry ingredients and mix with whisk until just combined. Don’t worry if batter is lumpy. With rubber spatula, gently fold in raisins. Batter will thicken as it stands. If it becomes too thick, add more buttermilk.

For cinnamon sour cream, combine in small bowl sour cream, brown sugar, and cinnamon and thoroughly mix using rubber spatula. Store covered in refrigerator until ready to serve. Will keep for 5 days in refrigerator.

Heat griddle to 350 degrees and lightly spray with oil. Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading. When underside of pancake is golden and top speckled with bubbles that pop, flip pancake. Cook until other side is golden brown. Serve immediately, top with a spoonful of cinnamon sour cream and sprinkle with walnuts.

Yields 14 pancakes.


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