Oatmeal Pancakes

• 2 cups milk
• 1 1/2 cups quick-cooking oats
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup wheat germ
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/4 cup vegetable oil

1. In bowl, pour milk over rolled oats; let stand for 5 minutes.
2. In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.
3. Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).
4. Heat a large greased skillet over medium to med-high heat.
5. Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
6. Turn over and cook for about 30-60 seconds longer, or until set.
7. Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.

milk, quickcooking oats, allpurpose, whole wheat flour, germ, brown sugar, baking powder, salt, eggs, vegetable oil

Taken from www.food.com/recipe/oatmeal-pancakes-13372 (may not work)