Oatmeal Pancakes

Another favorite:

2 cups milk or buttermilk
2 cups rolled old fashioned oats
Cover and refrigerate overnight.
In the morning add:
1/4 cup oil
1/4 cup applesauce
1/2 cup white or whole wheat flour
2 eggs (beaten)
2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 teaspoon vanilla
Whisk together until well mixed. Spoon onto hot griddle. Turn when bottom of cake is lightly browned. Bake on second side. Enjoy!

It must be this cold weather that makes pancakes sound so good. A blizzard this morning and the wind keeps blowing and blowing. This is what we get for all that nice warm spring weather earlier this year. Found an interesting quote from Mohandas K. Gandhi: To forget how to dig the earth and tend the soil is to forget ourselves. Hope I can get out there and dig soon!

Featherweight pancakes

This is one of our guests favorites so would like to share the recipe with you. We also serve these to about 60 children and adults for the Midweek supper at our Church several times a year.

2 cups sifted whole wheat flour (we grind our own flour from the wheat raised on our farm west of WaKeeney)
1 tsp. baking soda
3 Tbsp. sugar
1/2 tsp. salt
2 eggs
1/4 cup white vinegar
1 plus 3/4 cup whole milk
1/4 cup oil

Sift flour, baking soda, sugar and salt together. Add oil and vinegar to milk and let stand. Whisk eggs. Add milk mixture to eggs. Add dry ingredients to egg and milk mixture and whisk until just blended. Spoon batter on hot griddle and turn cakes when first side is brown. Turn and brown on the second side. Serve with butter and maple syrup or rhubarb/blueberry sauce and yogurt.