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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These are much better - and much tastier - than regular pancakes. You can even eat them without syrup. From American Baby Magazine Ingredients:
1 cup milk |
2/3 cup quick rolled oats |
2/3 cup flour |
2 tbsp. brown sugar |
1 1/2 tsp. baking powder |
1/4 tsp. salt |
1/4 tsp. ground cinnamon |
2 eggs, beaten |
2 tsp. canola oil |
1/4 tsp. vanilla |
1/2 cup raisins |
Directions:
1. In a small saucepan, heat milk until hot; remove from heat. Stri in oats. Cover and let stand for 5 minutes.
2. Meanwhile, in a medium bowl, stir together flour, brown sugar, baking powder, salt and cinnamon. Make a well in the center of the flour mixture (for the liquid ingredients).
3. In a small bowl stir together egg, oil, vanilla. Add egg mixture and oats mixture all at once to the flour mixture; stir until combined.
4. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet (use vegetable oil; butter tends to burn). Cook over medium heat about 4 minutes or until pancakes are golden brown, flipping once when pancakes have bubbly surfaces and edges are slightly dry.
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