I check to see if they are done every couple of seconds, which causes them to cook slower, and I flip them too early because I am paranoid they are going to burn if they cook any longer.
On the other end of the spectrum, I go off and do something else so they have the opportunity to cook uninterrupted, I come back, and they're burnt.
So, pancakes are a little bit of a struggle for me to make because of how impatient I am when I just have to stand and wait until they bubble on the top and are golden brown on the bottom.
They were golden, cooked through and have a great texture. I didn't even bother with many of them while they were cooking. Success!
Oatmeal Raisin Pancakes
makes about 3 dozen small pancakes
1 1/2 cups all-purpose flour
3/4 cup old-fashioned oats
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
large pinch of ground nutmeg
2 large eggs
2 cups buttermilk
1 tablespoons pure maple syrup
1/4 cup unsalted butter, melted and slightly cooled
1/3 cup golden raisins
Whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a large bowl. Set aside.
Whisk together the eggs, buttermilk, maple syrup, and melted butter in a medium bowl. Add the wet ingredients all at once to the dry ingredients and fold until all the ingredients are combined. Then, fold in the raisins. Allow to stand for 5 minutes.
Heat a griddle over medium heat. Spoon the batter onto the hot griddle and heat until the top is bubbling and the bottom is browned. Flip and cook through the other side, about 2 minutes. Repeat with the remaining pancakes.
Serve immediately with maple syrup.