Oatmeal Pancakes

In a microwave-safe bowl, combine oats and milk (or water) and microwave for about three minutes. Oats should be somewhat thickened, and get more so as they cool slightly.

Add flour, baking powder, baking soda, and cinnamon. Stir into oatmeal. Stir in sugar and oil. Lastly, when oatmeal is warm but no longer hot, add eggs and stir in well to combine.

Prepare your skillet. Heat it on medium-high setting. I use the stovetop and a non-stick or cast iron skillet; an electric griddle would also work. Apply a bit of butter, if desired, to the hot pan before adding batter (this helps develop a delicious, golden-crisp outer crust). Add batter to the pan in 1/3-cup increments. Flip when the edges look dry. Each batch takes about 3-5 minutes total. You may keep batches warm in a low-heat oven if desired, but these retain their heat pretty well if stacked together on a plate.

Serve to your hungry family or guests with applesauce for best results, though maple syrup is also delicious. I love mine with a smear of apple butter. No butter necessary if you used it in your pan during the cooking process!