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Recipe adapted from Joy the Baker Cookbook
Yield: 4 servings
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 (1/2 stick) butter, melted and cooled, plus more for the griddle
⅓ cup golden raisins
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.
3. 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.
4. 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.