OATMEAL GRIDDLECAKES

2 cups milk
2 cups quick-cooking oats, uncooked
1/3 cup sifted flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs, separated
1/3 cup cooking fat or oil
Cooked sausages

Heat milk and pour it over the oats. Allow to cool.

Sift together flour, baking powder, and salt.

Beat egg yolks and add to oat mixture. Add melted fat or oil and stir in dry
ingredients. Fold in stiffly beaten egg whites.

Drop the batter by spoonfuls on a hot greased griddle. When the surface is covered with bubbles, turn and brown on the other side. Oatmeal griddlecakes take longer to brown than plain griddlecakes.

VARIATIONS:

APPLE GRIDDLECAKES
Add 1/4 teaspoon ground cinnamon, 2 tablespoons brown sugar, and 1 cup finely chopped, pared apples to the batter before adding egg whites.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955