Oatmeal Pancakes 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 or margarine 1 tablespoon light corn syrup Printed from tasteofhome.com May 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Oatmeal Pancakes cont. 3/4 cup buttermilk 1 teaspoon vanilla extract 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 with pancakes. Printed from tasteofhome.com May 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Oatmeal Pancakes Yield: 16 pancakes (about 1-1/2 cups syrup). Printed from tasteofhome.com May 11, 2008 Copyright Reiman Media Group, Inc © 2008