1 1/2 c. uncooked old fashioned oatmeal
1 c. unsifted all purpose flour
1/2 c. coarsely chopped pecans
2 tbsp. light brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. milk
2 eggs
2 tbsp. butter, melted
Salad oil

In a medium bowl, combine oatmeal, flour, pecans, brown sugar, baking powder and salt. Combine milk, eggs and butter in a small bowl or 2 cup measuring cup. Beat with fork or wire whisk until well combined.

Pour the egg mixture over the dry ingredients. Stir just until they are combined. Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little water onto hot griddle; water should roll off in drops.

Lightly oil griddle. Spoon on about 1/4 cup batter for each pancake. Cook until bubbles form on surface and edges become dry. Turn; cook about 2 minutes longer, or until underside is golden brown. Serve immediately with butter and warm maple syrup. Makes 16 (4 inch) pancakes; 12 cents each.