oatmeal pancakes

I made these for breakfast the other day (OK about 2 weeks ago), and the kids loved them! I don't have buttermilk, so I used soured milk (add 1/2 tsp to the milk and let it sit for a couple minutes)
The strawberry syrup was delicious. No extra butter needed! From my Betty Crocker Cookbook.

1/2 c. quick-cooking or old-fashioned oats
1/4 c. all-purpose flour
1/4 c. whole wheat flour
3/4 c. buttermilk
1/2 c. fat-free milk
1 Tbsp. sugar
2 Tbsp. vegetable oil
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg

Make strawberry topping and keep warm. Beat remaning ingredients with hand beater or wire whisk, just until smooth (for thinner pancakes, stir in additional 2-4 Tbsp milk.)
Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375 or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 c. batter from cup or pitcher onto hot griddle. (Do I really need to tell you how to make pancakes?)
Cook pancakes until puffed and dry around edges. turn cook other sides until golden brown. Serve with topping.


Strawberry Topping
1 jar (12 oz) strawberry preserves
1 c. quartered fresh or frozen strawberries
2 Tbsp. butter or margarine
( I halved this recipe and it lasted one meal - yikes!)
Heat all ingredients over low heat, stirring constantly, until butter is melted and mixture is hot.