Sure, Elder Valdez!
You know, it’s kind of funny – that recipe was up until just a couple of weeks ago. It had fallen down several times and I finally just threw it out, so here’s a redo! 🙂 This recipe should make plenty for both of you Elders, and probably even some for another morning – just be sure to cover them with Saran wrap and put them in the fridge!
- 1-1/2 cups oatmeal – not the quick cooking kind
- 2 Cups flour, all-purpose
- 2 Tbsp baking powder
- a pinch salt
- 2 Tbsp sugar
- 2 eggs
- ~4 cups milk
- 1/3 cup vegetable oil
To start out, put the oatmeal in a rather large bowl and add some of the milk, to start the oatmeal softening. Then add the flour, baking powder, salt and sugar. Next add the eggs, and the vegetable oil. Add the remaining milk a little at a time, but be looking for the consistency that you know you want for pancake batter (kind of thick, but still drops off a wooden spoon readily). It may need a little more milk or, if it’s too thin, add a little more flour. If you need to add very much liquid, makes some of it a little more vegetable oil.
if you let the batter just sit for a minute, droplets of oil should make their way to the top. When you start to cook them, you may want to take a little bit of vegetable oil and put it on the skillet. After the first batch on the griddle, there should be enough oil in the batter to keep them doing fine. I don’t know if you do have a griddle, but we can hope! 😉 Don’t flip the pancakes until you see that bubbles have risen and popped on top. Then they should be ready for the second side.
You can always add fruit to these: Grandpa Steelman loved to add banana slices and nuts, once the pancakes were on the griddle. I was more excited to do blueberries. In either case, the easiest way to add the fruit is once the pancakes have been poured onto the griddle, rather than trying to mix it into the batter.
Happy pancake-ing! 🙂
Mom and Dad