| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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