"Yup," I whispered. "I can't sleep."
"Neither can I. I'll get up, too."
So our day began a little earlier than usual today. By regular breakfast time, we were both hungry enough to eat the proverbial horse, but opted instead for an old favorite, Oatmeal Pancakes.
For some reason, these don't hit my tummy as heavily as all-flour pancakes do. They are slightly chewy, in a good way, and have a nice subtle "nutty" flavor. At any rate, I've always convinced myself they are healthier than regular pancakes, or "saddle pads" as my dad used to call them.
1-1/8 cups milk
1 cup rolled oats
2 tablespoon butter, melted
3/4 cups flour*
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
In a medium mixing bowl, combine milk and oats and let stand for at least 5 minutes.
Then add melted butter and eggs, mixing well. Stir in the flour, sugar, baking powder and salt. Stir just until the dry ingredients are moistened.
Cook on a hot, lightly oiled griddle using 1/4 cup of batter for each pancake. Turn when tops are bubbly and edges are slightly dry.
Makes 10-12 four-inch pancakes.
*You can use nearly any kind of flour for these pancakes. White, whole wheat, some rye, etc. This morning I used half white and half spelt.
Serve them with butter and maple syrup . . . mmmm, good.
Or with butter and some homemade Strawberry Jam!