Oatmeal Pancakes

Fannie Farmer's cookbook griddlecakes with 2 suggested changes. Oatmeal makes these pancakes hearty, while egg white makes them not so dense - perfectly balanced and great with real maple syrup. Recipe Note: it is best to have on hand extra flour & milk in case batter is too thin or thick. Add 1 tablespoon at a time to reach desired consistancy. note #2: updated recipe with corrections (a few typos originally)

• Ready In: 30 mins
• Serves: 3
• Yields: 16 silver dollar pancakes

Ingredients

• 1⁄2 cup milk
• 1⁄2 cup oatmeal
• 3  tablespoons whole wheat flour
• 2  tablespoons butter, melted
• 2  tablespoons honey
• 1  egg, separated
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

Directions

1. Warm the milk in the microwave or on the stove.
2. Pour milk over the oatmeal.
3. Let sit 10 minutes or until cool. (If not cool enough after 10 minutes, put in fridge for a few minutes.).
4. Once cooled, mix in flour, melted butter, honey, egg yolk, salt & baking powder. Don't overwork batter, just mix until there are no large chunks or clumps. Batter should be thick enough to slowly run off a lifted spoon. If it falls of spoon in clumps, add milk or water 1 tablespoon at a time. If it runs off quickly, add flour 1 tablespoon at a time.
5. In a separate bowl, beat egg whites until light and frothy.
6. Slowly fold the egg whites into the batter by hand, mixing only enough to get it mainly incorporated - the more you mix at this point, the denser your pancakes will be.
7. Cook on a greased hot griddle. Serve immediately.
8. Makes 16 silver dollar pancakes or 8 medium pancakes.