recipe from joythebaker.com

     from Sunset Magazine

(I made half of this recipe and it yielded 8 medium sized pancakes- enough for 2 people) 

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

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.