Favorite Oatmeal Pancakes Food

FAVORITE PANCAKES

Favorite Pancakes image

This came from my Mom's 1940's version of Better Homes and Gardens New Cookbook. These are very fluffy unlike the pancakes you get from a box mix.

Provided by Kellie in SLO

Categories Breakfast

Time 8m

Yield 8-12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons salad oil or 2 tablespoons melted shortening

Steps:

Sift together flour, baking powder, sugar, and salt.
Combine egg, milk and salad oil; add to dry ingredients stirring just until flour is moistened (batter will be lumpy).
Use a 1/4 cup measuring cup for 4-inch pancakes, or use a Tablespoon for dollar-size pancakes.
Makes about 12 dollar size or 8 4-inch pancakes.

Nutrition Facts : Calories 136.4, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.5, Sodium 305.8, Carbohydrate 18.4, Fiber 0.5, Sugar 1.6, Protein 3.8

OATMEAL PANCAKES

Oatmeal Pancakes image

My favorite pancake recipe. Really filling and great with bananas or chocolate (chips or cocoa powder) added in.

Provided by Mel D

Categories Breakfast

Time 45m

Yield 14 serving(s)

Number Of Ingredients 8

Ingredients

2 cups milk
1 1/2 cups instant oats
1 cup flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1/3 cup oil

Steps:

Mix dry ingredients together.
Mix wet ingredients together.
Add wet to dry and mix well.
Cook on non-stick or lightly greased pan at medium heat.
Watch the edges, small bubbles will pop and fill up but as they start to remain then its time to flip to the other side.

Nutrition Facts : Calories 151.1, Fat 7.8, SaturatedFat 1.8, Cholesterol 31.4, Sodium 258.9, Carbohydrate 16.4, Fiber 1.1, Sugar 1.9, Protein 4.1

OATMEAL PANCAKES

Oatmeal Pancakes image

These are different and, in my opinion, delicious. Not a favourite with the men in my house (sigh) so I don't get to make them too often. ("Ew, wheat germ.") Hope your family likes them!

Provided by Lennie

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups milk
1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1/4 cup vegetable oil

Steps:

In bowl, pour milk over rolled oats; let stand for 5 minutes.
In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.
Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).
Heat a large greased skillet over medium to med-high heat.
Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
Turn over and cook for about 30-60 seconds longer, or until set.
Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.

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