Oatmeal Pancakes with Link Sausage

When spring arrived, or when the spring farm share began, so did the eggs…

WOW! Eggs in my box! And….they’re….colored?

Thank goodness Farmer Z explained it all in his email. The blue egg is from an Araucana hen. The brown spotted egg is from a Cuckoo Maran hen. In the back is a duck egg.

I used the chicken eggs in the oatmeal pancake recipe along with some water. This had to sit for a few minutes to let the oatmeal and other dry ingredients soak into the wet ingredients.

While waiting, I started the link sausage.

Then onto the pancakes. Notice how I made them very small…like Silver Dollar pancakes. The kids love them this way!

The sausage is almost done…

And….

I FORGOT TO TAKE A PICTURE!!! (Must’ve been too busy eating and serving them!)

VERSATILE OAT MIX (a recipe from my Mom!)

3 cups all-purpose flour

1 cup packed brown sugar

1/2 cup sugar

3-1/2 teaspoons baking powder

1-1/2 teaspoons salt

1-1/2 cups shortening

3 cups quick-cooking oats

 

ADDITIONAL INGREDIENTS FOR OAT PANCAKES:

1 egg, beaten

1 cup water

 

In a large bowl, combine the flour, sugars, baking powder and salt. Mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. YIELD: 9 cups (number of batches varies depending on recipe used).

TO PREPARE PANCAKES: Combine 1-1/2 cups oat mix, egg and milk in a bowl. Mix well. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. YIELD: 10 pancakes.