¾ c. flour 3 t. baking powder
1 c. minute oats
1 T. sugar ½ t. salt
1 egg 2 T. oil
1 c. milk
½ – 1 t. extract (see list below)
½ – 1 c. fruit (see below)
Mix together the dry ingredients, except for any fruit. In a measuring cup or separate bowl mix together the wet ingredients until the egg is well mixed. Pour the wet into the dry and mix them until evenly moist and there are no lumps of flour. If using dried fruit add it now and mix it in. Let it sit for about 5-10 minutes for the batter to thicken. Cook on a non-stick griddle or pan with a tiny amount of butter.
Note: These are thick pancakes so they have to be cooked longer, at a lower temperature than normal.
Options for extracts and fruits:
1 t. vanilla extract and no fruit
1 t. vanilla extract and blueberries (fresh or frozen) With blueberries you don’t mix them into the batter because it will turn gray. You drop them on the pancakes individually when they are on the griddle.
½ t. almond extract and dried cherries
1 t. vanilla + ½ t. orange extract and dried cranberries or raisins
If you want to be truly decadent you can add some mini chocolate chips.
These are good hot or cold with just a little bit of butter. Of course you can add syrup or jam but they don’t require it.