Oat pancakes My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits. from"Linda Hicks of Pinconning, Michigan"

Ingredients 

1 cup quick-cooking oats

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs, lightly beaten

1-1/2 cups milk

1/4 cup vegetable oil

1 teaspoon lemon juice

Method 

In a large bowl, combine the first five ingredients.

Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. 

Cook until second side is golden brown. Yield: 6 servings.