Friday, March 27, 2009

Delicious Oatmeal Pancakes

1/2 cup whole wheat flour
1/4 teaspoon salt
1/3 cup powdered milk
1 cup water
1 cup rolled oats
2 teaspoons baking powder
2 tablespoon sugar
2 eggs, separated
3 tablespoons vegetable oil

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk. Stir until well blended. In small bowl, beat egg whites until stiff; set aside. In large mixing bowl, combine egg yolks, water, oil, and oats. Beat slightly and allow to stand 5 minutes; then beat until blended. Mix in dry ingredients; then fold in beaten egg whites. For small pancakes, drop 2 tablespoons batter onto griddle, or use 1/4 cup for larger pancakes. Bake until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other side. Serve with applesauce or jam, or butter and maple syrup. Makes 8-10 pancakes.

Testing comment: The recipe was a little complicated when preparing, but my family enjoyed the taste just as much or perhaps more than traditional pancakes. They were much more filling then a traditional pancake.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 55)

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