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.
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