Oatmeal Pancakes - cooking recipe

Ingredients

2 cups milk
1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1/4 cup vegetable oil

Preparation

In bowl, pour milk over rolled oats; let stand for 5 minutes.
In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.
Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).
Heat a large greased skillet over medium to med-high heat.
Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
Turn over and cook for about 30-60 seconds longer, or until set.
Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.