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Oatmeal Pancakes

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I had no idea when I saw the recipe for these pancakes in my Lehman’s Anniversary Cookbook that these pancakes would be such a big hit with my six-year-old. She loved them! I guess I should of known she would considering she likes pancakes and loves oatmeal.

I must confess that I normally do not like pancakes; it is mainly a textural thing.  I normally put fruit and/or nuts in them to make them tolerable and to increase their nutritional value.  However, I really liked these pancakes.  They do not have the same texture as the normal pancakes. They are light, but the beneficial oatmeal gives them a different consistency.  I think it also makes for a slightly sweeter batter than the regular from scratch pancakes.

: Oatmeal Pancakes

  1. 1 c. quick cooking oats
  2. 1 c. flour
  3. 2 Tbsp. sugar
  4. 2 tsp. baking powder
  5. 1 tsp. salt
  6. 2 eggs, slightly beaten
  7. 1 1/2 c. milk
  8. 1/4 c. oil
  9. 1 tsp. lemon juice

  1. Combine oats, flour, sugar, baking powder, and salt in a bowl.
  2. Make a well in the center of the dry ingredients.
  3. Combine eggs, milk, oil, and juice in another container.
  4. Pour liquids into well of oat mixture and stir just until moistened.
  5. Allow to set for a few minutes.
  6. Pour a 1/4 c. per pancake onto hot, lightly greased griddle.
  7. Turn when bubbles form on top of pancakes.

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