Yield: 1 Servings
|1½ cup||Rolled oats, uncooked|
|2 cups||Milk (I use 1% or skim)|
|2 tablespoons||Brown sugar|
|2 teaspoons||Baking powder|
Mix the oats and milk in mixing bowl for at least 1 hour. (I usually mix them the night before and leave them soaking overnight--the longer it soaks, the fluffier the pancakes). Add the eggs to the mixture, and then the remaining ingredients. Mix well.
Drop by half-cup-fuls onto a med-hot skillet or griddle. When little bubbles appear around the edges and on top, they're ready to flip over.
Note: I usually make half of the recipe (using 1 egg and 1 egg white) for 3-4 people.
Posted to EAT-L Digest by "Singh, Kathya" <ksingh@...> on Jul 9, 1997