From My Kitchen Cafe
6 cups oatmeal (you can use quick or rolled – I used quick oats to give it a smoother texture)
2 cups brown sugar
2 cups milk
1 C oil (or try substituting applesauce for all or part)
4 beaten eggs
1 T baking powder
2 t salt
Preheat oven t0 350 degrees. Mix all ingredients together and pour into a greased 9X13 inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm with milk …or not
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer. Makes 10 cups dry mix.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
From My Kitchen Cafe (www.mykitchencafe.blogspot.com)
