| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Rolled oats, uncooked |
| 2 |
c |
Milk (I use 1% or skim) |
| 1 |
c |
Flour |
| 2 |
tb |
Brown sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 3 |
|
Eggs |
INSTRUCTIONS
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@MAIL.SOLINET.NET> on Jul
9, 1997
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