​In a small bowl:
Sift before measuring 2 cups all-purpose flour
 
Re-sift in a small bowl with:
3 teaspoons double-acting baking powder
2 teaspoons salt
2 teaspoons cinnamon
 
In a large bowl:
Beat 4 eggs.
Add: 6 cups of leftover cold oatmeal
2 cups milk
1 stick melted butter (half cup)
2 teaspoons of vanilla
 
Beat this mixture until there are no lumps. Using a large serving spoon, gently fold the dry ingredients into the oatmeal stirring as little as possible. Just to blend. The mixture should be a bit wet.
 
Heat griddle or cooking pan to medium to high heat, coating the griddle or pan with oil when it gets hot. Pour the mixture from the tip of a large serving spoon onto the griddle or into the pan. When bubbles appear on the upper surface of the cakes, lift them with a spatula to see how well they have browned. Turn the pancakes only once.
ENJOY!

Ingredients
1 med. English cucumber, thinly sliced
1 large tomato, diced
1 med. Onion, thinly sliced
2 ½  cups plain yogurt (625 ml)
1 tbsp. Chopped fresh parsley
¾ tsp. Ground cumin
½ tsp. Each ground coriander and salt
½ tsp. Each grated lemon zest and orange zest
¼ tsp. Hot pepper sauce
Pinch each paprika and black pepper

In a bowl, combine vegetables.
Whisk remaining ingredients together and toss with vegetables.
Cover and chill thoroughly.

(remember recipes are just guidelines, have fun playing around and being creative)