Oatmeal Pancakes

   So you've probably been eating buttermilk pancakes from a mix out of a box up to now? Aww, but homemade pancakes are unbeatable! These oatmeal pancakes are one of my more difficult recipes, so they're a treat for guests. They're really good though, especially if you put pecans in them and use a butter-honey mixture instead of syrup!

Oatmeal Pancakes

Ingredients:

• 3/4 cup oat flour
• 3/4 cup rolled, quick cooking oats
• 1 cup milk
• 2 tablespoons Sugar
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2 egg yolks, beaten
• 1 tablespoon vegetable oil
• 2 egg whites

Directions:

1. Separate two eggs and set aside until you need them.
2. In a small saucepan heat milk until hot.
3. Stir in oats and let stand for 5 minutes.
4. In a mixing bowl combine oat flour, sugar, baking powder and salt.
5. Add warm oat-milk mixture.
6. In a small bowl combine egg yolks and cooking oil.
7. Add all at once to flour-oat mixture and stirr just until combined.
8. In another bowl beat egg white until stiff peaks form.
9. Fold egg whites into the batter.
10. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.

   Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle. If you want smaller pancakes, switch to a 1 tablespoon
measure. That will put just the right amount of batter on the griddle for dollar-size pancakes.