Whole Wheat and Oatmeal Pancakes
Marianne Severson, Nalcrest, FL

In a large mixing bowl, combine whole wheat flour, brown sugar, baking powder, and salt. In another mixing bowl, combine rolled oats and milk; let stand 10 minutes. Add the eggs, margarine, and honey to the oat mixture. Stir until well-combined. Add the oat mixture to the flour mixture. Stir just until combined but still slightly lumpy. If batter is too thick, thin it by adding additional milk, 1 Tbsp. at a time, until desired consistency is reached. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered oven-proof dish in a 300-degree oven.