1 1/2 c. quick rolled oats
2 c. buttermilk
1/2 c. all-purpose flour
1 tsp. sugar
1 tsp. baking soda
2 eggs, separated

Mix the rolled oats with the buttermilk and allow to stand for 15 minutes. Gradually beat in the flour, sugar and baking soda. Beat the mixture well after each addition. Beat the egg yolks until they are light and lemon colored and then add to the buttermilk and oat mixture. Mix well.

Beat the egg white until they stand in peaks. Fold the whites into the mixture, taking care not to lose any of the air. Bake the pancakes on a hot, lightly greased griddle. Makes 1 dozen large pancakes. These are delicious served with butter and brown sugar or maple syrup.