Oat and Raisin Pancakes.

I haven't made pancakes for aaaaaaaaaaaggggges. Don't know why really, probably because I am a FOOL. What's been even longer though is the time I've been meaning to try an oat and raisin pancake recipe. It's been so long that I had the recipe bookmarked in a little folder named 'Recipes to try'...that's right, pre-Pinterest times...otherwise known as The Dark Ages. Or have I got that confused?

I made these the other morning as a treat to myself after the Mr had FORCED me to go to the docs, which I hate above most things, because I'd run out of migraine pills....and he finds it quite unpleasant to come home to me in the fetal position in agony...gaaawd, such a mooooanerr.

Anyhoo, I went and turns out the Dr wasn't an ogre that day and it was fairly painless so I probably didn't even deserve pancakes...but we'll keep that quiet for now.

But deserving or not, these pancakes are special and are based on a the classic oat and raisin cookies. Helllooooo....cookie pancakes? Everyone deserves theeese. With Love and Cake.

Oat and Raisin Pancakes.

Adapted from a Joy the Baker recipe

A few notes:

• I actually used sultanas instead of raisins...they're just juicier. Do as you will.
• These spread out a fair amount in the pan, so use a bit less mixture than you think you want for each pancake.
• These are not the most robust pancakes; when they're only cooked on one side and need flippin' they are a bit delicate...not in a disastrous way though, all you need to do it make sure you don't make them too much bigger than your flipping utensil and have a second spatula near by for extra help. When the second side starts to cook they're happy to be flung around as you wish.

Makes plenty, at least enough for 4 people

You will need

2 eggs

250ml buttermilk

55g butter, melted

1 tbsp maple syrup

1 tsp vanilla extract

180g plain flour

50g oats

2 tbsp soft brown sugar

2 tsp baking powder

1 tsp bicarbonate soda

3/4 tsp cinnamon

pinch freshly grated nutmeg

pinch salt

50g raisins

• Whisk together the eggs, buttermilk, melted butter, maple syrup and vanilla extract in a large mixing bowl.
• Fold in the rest of the ingredients until everything is well combined.
• Heat your best pancake pan (I like a large, shallow non-stick frying pan) over a medium to high heat.
• Add a little oil to your pan if you need it (I don't because my pan is nice and non-stick) and fry tablespoonfuls of pancake mix until bubbles start to rise on the top.
• Flip the pancakes gently (see notes), and cook for a further few minutes, until the second side is dark and firm.
• Set aside while you cook the rest of the mix, keeping cooked pancakes in a warm oven until you're ready to serve...at which point add lots of syrup and raspberries.