These are wonderful. If you want to use long-cooking, steel-cut, oats you just add some milk and squish the oats up after cooking. -Cha
2 c. milk
2 c. quick cooking oats
2 eggs, separated
1/3 c. olive oil
1/3 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
cinnamon and vanilla (optional)
Heat milk and stir in oats. Let stand until cool.
Beat egg whites until stiff and set aside.
Add the 2 egg yolks and oil to the oats.
Stir together the dry ingredients and stir them into the oat mixture.
Fold in the egg whites.
Drop by spoonfuls onto medium hot, oiled griddle. These take a little longer to cook than regular pancakes. I make a double or triple batch and freeze them. Pop in the toaster.
Virtual Sefer Copyright © 1998, 1999 Brent Sims. All Rights Reserved.