Recipe: Oatmeal Pancakes with Variations (Quaker Oats, 1973)

OATMEAL PANCAKES WITH VARIATIONS

2 cups milk
1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup sifted all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
2 eggs, beaten
1/3 cup vegetable oil (or melted shortening)
syrup, jam, jelly or preserves (for serving)

Pour milk over oats; let stand.

Sift together flour, baking powder, salt and sugar; set aside.

Stir eggs into oats-milk mixture. Add sifted dry ingredients. Stir in oil.

Cook on hot, lightly greased griddle or fry pan until golden brown, turning only once.

Serve hot with syrup, jam, jelly or preserves.

VARIATIONS:

Sprinkle one of the following on Oatmeal Pancakes 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 10-12 pancakes
From: Recipelink.com
Source: Recipe booklet: Stretching Food Dollars - Meal Planning Hints and Budget-Wise Recipes, The Quaker Oats Company, 1973