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1/2 cup all-purpose flour 1/2 cup quick-cooking oats 3/4 cup buttermilk 1/4 cup milk 1 Tbsp sugar 2 Tbsp vegetable oil 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg |
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1. Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2-4 Tbsp additional milk.) 2. Grease a heated griddle, if necessary, with shortening, using a pastry brush. (To see if griddle is hot enough, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.) 3. For each pancake, pour about 1/4 cup of batter onto the hot griddle. 4. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown. Makes 10-12 pancakes.
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