| 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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