Yield: 4 Servings
|1 cup||Rolled oats|
|2 \N||Eggs; beaten|
|½ cup||Whole wheat flour|
|1 tablespoon||Brown sugar|
|1 teaspoon||Baking powder|
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 ¼ 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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .