Dad's Oat Pancakes

My Dad took up baking after he retired. This is probably his best recipe - no idea where he found it. But we make it a lot (and can never find the recipe, which is why I'm posting it here).

It can be halved (use 2 eggs), or freeze leftover pancakes between small sheets of grease proof paper / baking parchment, and toast to reheat.  The oats gives them more substance than most recipes and keeps them moist for re-heating.

This is the recipe pretty much as he gave it to me (caps and all). One of these days I'll try to get the ingredients translated into weights for the UK cooks. Update! The ever-amazing Alli Coyle suggests the following weights/metric volume for you to try (slightly adjusted by me).  Thanks Alli!

OAT PANCAKES

1 1/2 CUPS porridge OATS 150g

2 CUPS MILK 500ml

1 CUP FLOUR (WHITE OR WHOLE WHEAT) 125g

2 TBSP BROWN SUGAR (OR WHITE)

2 TSP BAKING POWDER

3/4 TSP SALT (LESS)

3 EGGS

1/4 CUP OIL 60ml

----------------------------------------------------
Mix oats and milk in a small bowl; set aside for about 5 minutes.

Combine flour, sugar, baking powder and salt in a mixing bowl. Blend well.

Add eggs and oil to oats. Beat well.

Combine all and beat well,

Pour by 1/4 cupfuls on to heated griddle, cook and turn after bubbles have formed. (Make sure griddle is hot before starting.)

Makes about 18 pancakes.