Even if you can't get your hands on fresh raspberries, these pancakes are equally good made with frozen berries.
2 cups milk
1/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup firmly packed brown sugar
1 cup quick-cooking oats, uncooked
1 cup fresh or frozen raspberries
Beat eggs, milk and oil together. Set aside. Combine flour, baking powder, baking soda, salt, brown sugar and oatmeal and stir well. Make a well in the dry ingredients and pour in the egg batter. Stir with a fork, just until blended.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. (I use an electric griddle set at 300 degrees) Sprinkle about a tablespoon of raspberries on top of each pancake. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook for 2 to 3 minutes longer.
Yield about 18 - 20 pancakes.
The White Oak Inn
Bed and Breakfast Foodie