Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Rolled oats, uncooked |
| 2 cups | Milk (I use 1% or skim) |
| 1 cup | Flour |
| 2 tablespoons | Brown sugar |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 3 \N | Eggs |
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