Oatmeal Buttermilk Pancakes

1. 1

   Beat egg with hand beater until fluffy; stir in remaining ingredients. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.) Grease heated griddle if necessary. (To test griddle, sprinkle with a few drops water. If bubbles skitter around and quickly evaporate, heat is just right.)

2. 2

   Pour about 3 Tbsp. batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

3. 3

   *Good when blueberries are added. Add more sugar (up to 1/2 C).

* Per serving · 4 servings · Values may vary.

No additional tips available.