Tasting Table National: Oatmeal Cookie Pancakes

Ingredients

• 1½ cups all-purpose flour
• ¾ cup old-fashioned oats
• 2 tablespoons packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ teaspoon ground cinnamon
• 1 pinch freshly ground nutmeg
• 2 large eggs
• 2 cups buttermilk
• 1 tablespoon maple syrup, plus more for serving
• ¼ cup (½ stick) butter, melted and cooled, plus more for the griddle
• ⅓ cup golden raisins

Directions

1. Place a rack in the center of the oven and preheat to 200°. (This will help keep the cooked pancakes warm while you finish the entire batch.) 2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
2. In a medium bowl, whisk together the eggs, buttermilk, maple syrup and melted butter. Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated. Fold in the raisins. Let stand for 5 minutes.
3. Heat a griddle or a thin non-stick pan over medium heat and add a touch of butter. Spoon or pour batter onto the hot griddle. Cook until the bottom is browned and the top is bubbly. Flip and cook through, about 2 minutes on each side. Place the pancakes on a heatproof plate in the oven to rest until ready to serve. Serve with pure maple syrup.