Ingredients & Directions
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
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.
Yields
1 Servings