Oatmeal Griddle Cakes
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| 1 ½ | cups |
oatmeal
cooked |
|
| ½ | cup |
evaporated milk
|
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 355 | ml |
oatmeal
cooked |
|
| 118 | ml |
evaporated milk
|
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
butter
melted |
|
Directions
Sift together the flour, baking powder, and salt in a small bowl.
Beat together the egg, cooked oatmeal, evaporated milk, water, and melted butter in a large bowl.
Mix the two mixtures together and cook!
To freeze: After cooking you can freeze individually wrapped pancakes.
To use: Heat in toaster or microwave.
