When spring arrived, or when the spring farm share began, so did the eggs…
WOW! Eggs in my box! And….they’re….colored?
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…
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.