good and hearty pancakes

These are my new favorite pancakes. These take a little more time than my regular whole-wheat pancakes but they are worth it. They are dense, moist, and hearty, and I love that they have whole wheat flour, oatmeal, and wheat germ in them.

One thing about wheat germ that I just discovered: buy it bulk. I bought my first jar at Walmart for almost $4. I just refilled it from Winco bulk section for about 25 cents. Quite a difference.

Oatmeal Pancakes

(taken from recipezaar #13372)

Serves 4

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 (I fill up my liquid measuring cup with almost 1/4 cup of applesauce and then top it off with about a tablespoon of oil and it works great)

My two additions for flavor:

1 teaspoon vanilla

1 teaspoon cinnamon

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 (applesauce) together; add o dry ingredients along with the milk/oats mixture, stirring just until mixed. (If it is too thick at a little more milk)

4. Cook on large skillet or griddle.

5. Pour about 1/4 cup of batter per 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.

The recipe recommended serving with peeled apple slices that have been sautéed in butter and brown sugar and kept warm. (sounds good to me)

I like it topped with applesauce or fruit.

Or there's always maple syrup.