Ingredients
- 375 ml quick- cooking rolled oats (1 1/2 cups)
- 2 cups milk
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs (beaten)
- 1/4 cup melted butter (not very hot)
- Oil, for cooking
How to Make
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Step 1: In a large bowl, combine rolled oats and milk; let stand 5 minutes.
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Step 2: In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon.
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Step 3: Whisk eggs and 1/4 cup melted butter into milk mixture until blended, pour over flour mixture and stir just until combined
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Step 4: 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.
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Step 5: Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.
We hope you enjoy this recipe!
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