Ingredients
1 egg
3/4 C buttermilk
1/2 C quick-cooking oats
1/2 C flour
1/4 C milk
2 Tbsp. vegetable oil
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preparation
Beat egg with hand beater until fluffy; stir in remaining ingredients. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.) Grease heated griddle if necessary. (To test griddle, sprinkle with a few drops water. If bubbles skitter around and quickly evaporate, heat is just right.) Pour about 3 Tbsp. batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
*Good when blueberries are added. Add more sugar (up to 1/2 C).
