October 07, 2018
Breakfast, Oats, Budget-Friendly,
Easy/Beginner Cooking, Kid Pleaser, One-Bowl Does it!, Quick Meals, Brunch, Skillet, Stove Top, Vegetarian, Flour, Kosher Dairy, Pancakes more
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In a large bowl, combine rolled oats and milk; let stand 5 minutes.
In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon.
Whisk eggs and 1/4 cup melted butter into milk mixture until blended, pour over flour mixture and stir just until combined
Heat a large nonstick skillet over medium heat. Brush with a thin layer of oil or butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for two to three minutes or until bottoms are golden and edges look dry; turn and cook for one to two min longer or until dolmen and puffed.
Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.
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