Ingredients
1-1/2 cups quick-cooking oats1 cup all-purpose flour2 tablespoons brown sugar2 teaspoons baking powder1/4 teaspoon salt1-1/2 cups 2% milk2 large eggs, room temperature, lightly beaten2 tablespoons butter or margarine, melted1/2 cup chopped pecans
Preparation
In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
