I've been wanting to share these recipes with you for some time now. Breakfast dishes can be enjoyed at any meal time, and this oatmeal pancake recipe is one of those! It comes from Camp Ironwood's cookbook called, Come and Dine. Enjoy!
2 cups milk
1/4 cup oil
4 tablespoons sugar
1 teaspoon salt
2 tablespoons baking powder
2 cups flour (I like to use 1/2 white and 1/2 whole wheat flour.)
1 cups oats
2 teaspoons vanilla
Beat eggs. Stir in milk and oil. Add all dry ingredients except flour and blend. Blend in flour until all but very fine lumps remain. Add milk if thinner pancakes are desired. Cook on a greased surface over medium high heat. Turn pancake when edges become dry and most of top is bubbly.
**Note: If you have leftover pancakes, these freeze really well. I sometimes make a bunch at a time just for this reason.
I found this pancake syrup recipe from Taste of Home. There are lots of variations out there, but this one is very simple and inexpensive. I don't think we'll go back to store-bought syrup, because we can save so much money making our own!
1 cup packed brown sugar
1 cup sugar
1 cup water
1 teaspoon maple flavoring
In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for two minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers. Yield: 2 cups