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Oatmeal Pancakes

These pancakes were served for a fund-raiser at our church many years ago. We fed about 140 people and had a lot of fun. The buttermilk syrup is a nice change from maple syrup.

4 ServingsPrep/Total Time: 25 min.

Ingredients

1 cup whole wheat flour
1 cup old-fashioned oats
1/4 cup toasted wheat germ
1/4 cup instant nonfat dry milk powder
1 tablespoon brown sugar
1 teaspoon baking soda
2 eggs
2 cups buttermilk
1/4 cup vegetable oil
BUTTERMILK SYRUP:
1 cup sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup
3/4 cup buttermilk
1 teaspoon vanilla extract

Directions

In a large bowl, combine dry ingredients. In another bowl, beat eggs,
buttermilk and oil; mix well. Stir into dry ingredients just until
blended. 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. Meanwhile, for syrup, combine sugar, butter
and corn syrup in a saucepan. Bring to a boil over medium heat; boil
and stir for 5 minutes or until golden brown. Remove from the heat;
stir in buttermilk and vanilla. Let stand 5 minutes. Stir; serve

2 of 2

Oatmeal Pancakes (continued)

Directions (continued)

with pancakes. Yield: 16 pancakes (about 1-1/2 cups syrup).

Nutrition Facts: 1 serving (4 each) equals 775 calories, 32 g fat (11 g saturated fat), 145 mg cholesterol, 689 mg sodium, 108 g carbohydrate, 6 g fiber, 21 g protein.