Cinnamon Oatmeal Pancake

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From bon appétit magazine october 2007.

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Steps

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Preheat oven to 250f place large baking sheet in oven.

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Stir 1 1 / 3 cups water , oats , and 5 tablespoons butter in heavy medium saucepan over medium-high heat until mixture comes to boil.

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Cook until mixture is very thick , stirring constantly , about 5 minutes.

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Transfer to large bowl and cool 15 minutes.

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Stir in flour , sugar , wheat germ , eggs , cinnamon , baking powder , salt , and nutmeg.

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Mix in fruit , if desired.

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Heat griddle or 2 large nonstick skillets over medium-high heat.

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Brush with butter.

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Drop batter onto griddle or skillets by generous 1 / 2 cup for each pancake.

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Spread batter to 4- to 5-inch rounds.

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Cook pancakes until brown and cooked through , about 4 minutes per side.

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Place on baking sheet in oven to keep warm.

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Repeat with remaining batter.

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Serve pancakes with syrup and / or yogurt.

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Ingredients

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water, old fashioned oats, butter, all-purpose flour, golden brown sugar, toasted wheat germ, eggs, ground cinnamon, baking powder, salt, ground nutmeg, pears, pure maple syrup