Oatmeal Mini-Pancakes With Apple-Pear Sauce

Southern Living
32 (3-inch) pancakes


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1 cup uncooked regular oats
1 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup wheat germ
1/4 cup instant nonfat dry milk powder
1 tablespoon dark brown sugar
2 large eggs
2 cups milk
1/4 cup vegetable oil


Stir together first 7 ingredients in a large bowl; make a well in center of mixture.

Stir together eggs, milk, and oil; add to dry ingredients, stirring just until moistened.

Pour 2 tablespoons batter for each pancake onto a hot, lightly greased griddle or skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with Apple-Pear Sauce.

Note: Pancakes and sauce may be frozen separately up to 1 month. To reheat, microwave 4 pancakes at HIGH 1 minute and 15 seconds; microwave 1 cup sauce 2 to 3 minutes or until thoroughly heated, stirring once.

Created date

October 2003