1 1/2 c. uncooked rolled oats
2 c. milk
1 c. flour
2 tsp. baking powder
1 tsp. salt
2 tbsp. salt
3 eggs, lightly beaten
4 tbsp. butter, melted

Place oats in deep bowl, stir in milk. Let stand until milk is almost absorbed, about 30 minutes. Sift flour with baking powder and salt. Stir in brown sugar and mix well. Add eggs to oats mixture, mix well. Sprinkle flour mixture over oats, add butter. Stir until just combined, do not overbeat. Lightly greased griddle or heavy skillet, heat slowly to medium high. Use 1/4 cup batter for each pancake. Cook until bubbles form on surface and edges become dry. Turn, cook 2 minutes longer or until nicely browned on underside. Serve hot with syrup. Yields 16 - 4 inch pancakes.