Saturdays are usually Pancake Days. It's the only time of the week I prepare breakfast, because during the week it's my husband who makes breakfast. He likes chocolate chips with his pancakes while our son likes them plain. Recently, I discovered this recipe from Laurel's Kitchen. Our son does not like oatmeal so this (as well as Chocolate Chip Oatmeal Cookies) is a good way of getting him to eat more fibre.
Here's what happened after I added the oil and egg. I was amazed and had to take a photo.
1 cup milk
1 cup rolled oats
1 tablespoon oil
2 eggs, beaten
1/2 cup whole wheat flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
Combine the milk and rolled oats in a bowl and let stand at least 5 minutes.
Add the oil and beaten eggs, mixing well; stir in the flour, sugar, baking powder, and salt. Mix just until the dry ingredients are moistened.
Bake on a hot, lightly oiled griddle, using 1/4 cup of batter for each pancake. Turn them when the top is bubbly and the edges are slightly dry.
Makes 10-12 four-inch pancakes.
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