Recipe: Oatmeal Hotcakes with Variations

OATMEAL HOTCAKES

3/4 cup quick or old fashioned Quaker Oats, uncooked
1 1/2 cups milk
1 1/4 cups sifted all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
1/4 cup melted or liquid shortening (or oil)

Combine oats and milk; let stand 5 minutes.

Sift together flour, sugar, baking powder and salt; add to oats mixture. Add eggs and shortening to oats mixture. Stir only until combined.

Bake on hot, lightly greased griddle or fry pan until golden brown. Turn when tops are covered with bubbles and edges look cooked; turn only once.

Serve hot with Aunt Jemima Syrup, jam, jelly or preserves.

VARIATIONS:

Sprinkle one of the following on Oatmeal Hotcakes before turning:
1. Chopped apples
2. Finely chopped luncheon meat
3. Cooked corn
4. Cooked sausage
5. Chopped cooked ham

Turn pancakes and cook on other side.

Makes 8-10 pancakes
From: Recipelink.com
Source: Balancing Money and Menus, The Quaker Oats Company, not dated