OATCAKES2 cups uncooked rolled oats
2 cups milk, 1% lowfat
2 tablespoons light brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 large eggs
1/2 teaspoon vanilla extract
6 tablespoons butter
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
THE NIGHT BEFORE: In a large bowl, stir together the oats, milk, brown sugar, salt and spices. Cover and refrigerate overnight.
THE NEXT MORNING: Beat the eggs well and add the vanilla extract. Melt the butter.
Sift the flour and baking powder into the oatmeal mixture. Add the melted butter and beaten eggs and mix well.
Cook like regular pancakes on a medium-hot griddle.
Servings: 5
Source:
Beat That! Cookbook by Ann Hodgman