Oatmeal Pancakes

I made these pancakes for breakfast this morning. They were good, but nothing that spectacular. Todd liked that he could taste the bits of oatmeal in the pancakes. The oatmeal made it a little crunchy. I only keep old-fashioned oatmeal on hand, so I blended it in my mini food processor to break it down a bit. (Thanks, Anne, for that tip.) The pancakes were a little thin, but seemed to get thicker towards the end. The batter could probably benefit from resting for a few minutes before cooking the pancakes. The pancakes might not be as thin if you started out with quick-cooking oats. We served them with maple syrup, of course.

Oatmeal Pancakes
Source: Gold Medal Flour

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
3/4 cup buttermilk
1/4 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg

1. Beat all ingredients in a medium bowl with a hand beater until smooth.
2. Grease a heated griddle, if necessary, with shortening, using a pastry brush.
3. For each pancake, pour about 1/4 cup batter onto the hot griddle.
4. Cook until pancakes are puffed and dry around edges. Turn and cook other sides until golden brown. Serve with applesauce if desired.
Makes 10 to 12 pancakes.