Ingredients
3/4 c. flour
1/2 c. quick-cooking oatmeal
3 Tbsp. powdered buttermilk
1 c. water
1 egg, beaten *
1 Tbsp. sugar
2 Tbsp. vegetable oil
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
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Combine flour, oats, buttermilk powder, sugar, baking powder, soda and salt in mixing bowl and stir together. Combine water, egg and oil; pour into dry mixture and beat smooth, but do not overbeat. Heat griddle or frying pan to medium or medium-high. Grease pan with pastry brush and shortening. For each pancake, pour 1/4 cup batter onto pan. Cook pancakes until puffed (bubbled on top) and dry around edges. Turn and cook on other side until golden brown. Serve with applesauce or butter and syrup.