Pagan Calendar for August

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Oatmeal Pancakes

Need
1 1/2 cups uncooked rolled oats
2 cups milk
1 cup flour
2 tablespoons dark brown sugar
2 teaspoons double-acting baking powder
1 teaspoon salt (optional - intensifies flavor)
3 eggs, lightly beaten
4 tablespoons butter, melted and cooled (butter, not margarine - transfats are bad for you)
1/4 cup vegetable oil

Pour oats into a large mixing bowl, pour in the milk and stir well.  Set aside until all the milk has been absorbed.  In the meantime, combine brown sugar, flour, baking powder and salt by sifting them together onto a plate.

Add eggs to the oat mixture and mix well with a large spoon.  Once mixed, sift in the flour mixture over the top and then stir well.  Add the melted butter and stir only long enough to blend.  Do not over mix. :)

Using the vegetable oil, grease your griddle or heavy skillet lightly and heat until a drop of water sputters and evaporates instantly. 

Using a ladle, pour the batter onto the hot pan/griddle to form pancakes approximately 3 1/2 inches in diameter.  

Cook for 2-3 minutes over moderate heat, until small, scattered bubbles are formed and have begun to break the surface of your cakes.  This is your cue to flip your pancakes using a spatula and cook for an additional minute or until the other side of the pancake is a golden brown.

Stack your pancakes on a heated plate/platter and repeat the process, oiling the pan and stirring the batter gently between batches until all your pancakes are cooked.

Best served with butter and maple syrup.

Makes approximately 18 3 1/2 inch pancakes

This is a great Harvest Dish.  

Did you enjoy this recipe?  Let me know!