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Oat Bran Pancakes

. . . nutritious, yet a snap to make.

Imperial	Ingredient	Metric
2/3 cup	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	150 mL
1/2 cup	ROGERS OAT BRAN	125 mL
1 tbsp.	baking powder	15 mL
1 tbsp.	sugar	15 mL
1/2 tsp.	salt	2 mL
1	egg, beaten	1
1 cup	milk	250 mL
2 tbsp.	vegetable oil	25 mL
1/4 tsp.	vanilla	1 mL

Stir ROGERS NO ADDITIVE/ALL PURPOSE FLOUR, ROGERS OAT BRAN, baking powder, sugar and salt together.

In a small bowl, beat egg thoroughly; add milk.

Make a well in the center of the dry ingredients; slowly add the egg - milk mixture. Add oil and vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.

Cook pancakes on a medium , hot griddle until puffy and bubbly. Turn and bake the other side. Serve immediately.

Blueberry pancakes:

Make pancake batter, increasing sugar to 2 tbsp. (25 mL). Add 1 cup (250 mL) floured blueberries. Cook slower than plain pancakes.

Apple Pancakes:

Make pancake batter. Add 1/4 tsp. (1 mL) cinnamon and 1 cup (250 mL) grated apple.

YIELD: 9 - 4" pancakes.

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