1 1/2 c. milk
1 c. rolled oats (oatmeal)
1 tbsp. oil
2 eggs, beaten
1/2 c. flour
1 tbsp. brown sugar
1 tsp. baking powder
1/4 tsp. salt

Combine the milk and rolled oats in a bowl and let stand for at least 5 minutes. Add the oil and beaten eggs, mixing well; stir in the flour, sugar, baking powder and salt. Mix just until the dry ingredients are moistened. Bake on a hot, lightly oiled griddle, using 1/4 cup batter for each pancake. Turn them when the top is bubbly and the edges are slightly dry. Good served with fruit sauce. Makes 10-12 (4 inch) pancakes.

FRESH FRUIT SAUCE:

1 (16 oz.) pkg. frozen strawberries or peaches, defrosted
1/4 to 1/2 c. sugar
2 tbsp. cornstarch

Blend fruit slightly in blender or food processor. Add sugar. Mix cornstarch with small amount of water. Add to fruit mixture and heat until thickened. Serve over pancakes.