Oatmeal Pancakes With Peanut Butter Spread

This makes a delicious pancake. I add a splash of vinegar to the milk to make buttermilk instead of buying it. Recipe courtesy of Betty Crocker's Old-Fashioned Cookbook.

• Ready In: 55 mins
• Serves: 6
• Yields: 10-12 pancakes

Ingredients

• 1⁄2 cup all-purpose flour
• 1⁄2 cup quick-cooking oats
• 3⁄4 cup buttermilk
• 1⁄4 cup milk
• 1  tablespoon sugar
• 2  tablespoons  vegetable oil
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  egg

• Peanut Butter Spread

• 1⁄2 cup maple syrup
• 1⁄2 cup peanut butter

Directions

1. Beat all ingredients except Peanut Butter Spread with hand beater until smooth.
2. For thinner pancakes, stir in 2 to 4 tablespoons additional milk.
3. Grease heated griddle if necessary.
4. To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.
5. Pour scant 1/4 cup batter onto hot griddle for each pancake.
6. Cook until puffed and dry around edges.
7. Turn and cook other side until golden brown.
8. Serve with spread.
9. For spread: Mix syrup and peanut butter until well blended.