Raisin Oatmeal Buttermilk Pancakes

• 2 Cups Quick Cooking Oats
• 2 Cups Buttermilk
• 2 Eggs, beaten
• 1/4 Cup Butter, softened
• 1/2 Cup Raisins or other dried fruit
• 1/2 Cup Flour
• 2 Tablespoons Sugar or Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Cardamom (optional)

Instructions:
In a bowl, mix together the oatmeal and buttermilk, cover with plastic and refrigerate overnight.
The next morning, add the eggs, butter and raisins. Mix well.
Sift the following ingredients into the oatmeal egg mixture: flour, sugar, baking powder, baking soda, cinnamon, optional cardamom and salt.
Combine with a few quick stokes. Do not over mix.
Allow batter to sit 20 minutes before cooking.
Heat the pan or griddle. Test for readiness by dropping a few droplets of water on the pan. If the droplets bounce and sputter the pan is the proper temperature. If the water disappears it is to hot.
Pour 1/4 cup batter on hot griddle for each cake. If batter is too thick, add buttermilk, 1 tablespoon at a time until desired consistency.
When the top of the pancake is covered with airbubbles, gently check the bottom of the pancake with a spatula. If it is golden brown then turn the pancake and cook the other side.
When cooked add to a warmed plate and stack with butter.
Serve with maple syrup or a sprinkle of confectioners sugar and nutmeg.

NOTE:You can substitute sour milk for the buttermilk. Simply place 1 tablespoon of lemon juice or vinegar in a measuring cup, add enough milk to make a cup. Let the milk mixture stand for at least 5 minutes before adding it to your recipe. One cup of sour milk equals 1 cup of buttermilk.