1 1/2 c Milk
1 c Rolled oats
2 tb Oil
2 Eggs; beaten
1/2 c Whole wheat flour
1 tb Brown sugar
1 ts Baking powder
1/4 ts Salt
Combine milk and oats in a bowl and let stand at least 5 minutes Add oil
and eggs, mixing well.
Stir in flour, sugar, baking powder and salt. Stir just until dry
ingredients are moistened,
Bake on a hot, lightly greased griddle ( I use electric frying pan), using
1/4 cup batter for each pancake. Turn when top is bubbly and edges
slightly dry. Makes 10-12 four inch pancakes
variations: add a handful of chopped pecans or walnuts to the batter or a
cup of fresh blueberries or place a few slices of banana on each pancake
just after you pour it on griddle.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings