Grandma's Oatmeal Pancakes

I made these pancakes over the weekend with the intention of giving Elsa a nice, warm breakfast since she has been sick over the past week or so. Unfortunately, with her sickness has come even more of a decreased appetite, so she did not each much of what I offered her, but ate at least some. Jarrett and I, on the other hand, enjoyed them very much.

This is a recipe handed down from Jarrett's mom, and the pancakes were a favorite of Jarrett's during his high school/college years. They really are quite delicious. I think next time around I might try using brown sugar rather than the regular ole white, granulated variety. We served ours with a variety of toppings -- butter, pure maple syrup, pumpkin butter, and blackberry preserves.

Oatmeal Pancakes

2 cups milk
1 1/2 cups quick oats (uncooked)
1 cup all purpose flour (I used white whole wheat, but have also used regular whole wheat and half whole wheat/half all purpose)
2 1/2 teaspoons baking powder (be sure it doesn't have aluminum in it)
1 teaspoon salt
2 Tablespoons sugar
2 eggs, beaten
1/2 cup vegetable oil (I use canola oil)

1. Pour milk over oats and let stand.

2. Sift together flour, baking powder, salt, and sugar. (Be sure to add the flakes that get sifted out back into the flour mixture if you use whole wheat flour.)

3. Gently stir eggs into oats/milk mixture.

4. Add sifted dry ingredients.

5. Stir in oil.

6. Bake on nonstick or lightly greased griddle until golden brown, turning only once.

7. Serve hot with syrup, preserves, jam, etc.

Variations:
Sprinkle one of the following on the pancakes before turning:
Chopped apples
Blueberries
Dried sweetened cranberries
Sausage or ham