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Overnight Oatmeal Cakes

by Maren Ketcham
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Cup Rolled Oats
2 Cup Buttermilk
1 large handful raisins
2 large eggs
2 Tablespoon Oil
½ Cup WW Flour
1 Tablespoon Honey
1 Teaspoon Baking Powder
½ Teaspoon cinnamon
¼ Teaspoon salt

Place oats and raisins in a large bowl. Cover with the buttermilk. Cover bowl with a plate or plastic wrap and let stand overnight. In the morning, beat the eggs and oil into the oat mixture. In a separate bowl, combine all the remaining ingredients. Fold these into the oat mixture until well blended. Let sit 10-15 minutes. Meanwhile, heat and grease your pan. Use about 1/3 Cup batter per cake. Adjust heat as necessary. Cook as for pancakes - until bubbles break on first side, then flip. These cakes take quite a long time to cook, and cannot take too high heat.