• 1 Cup(s) Quaker® Oat Bran hot cereal, uncooked
  • 1/2 Cup(s) all-purpose flour
  • 1 to 2 Teaspoon(s) Sugar
  • 2 Teaspoon(s) Baking Powder
  • 1 Cup(s) Skim Milk
  • 1 Tablespoon(s) vegetable oil
  • 1 egg white, slightly beaten

Cooking Instructions

Heat griddle over medium-high heat (375°F electric griddle); lightly spray with vegetable oil cooking spray or oil lightly. Combine dry ingredients. Add combined milk, oil and egg white; mix well.
Pour scant 1/4 cup batter for each pancake onto prepared griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Turn only once. Serve with Aunt Jemima Lite or ButterLite syrup or low-fat yogurt and fresh fruit, if desired.
Batter will thicken upon standing. For best results, cook pancakes immediately after mixing

Serving Tips:
Fruit Pancakes:
Fold in 1 cup chopped fruit just before cooking.

COOK NOTE:

To keep pancakes warm: Heat oven to 250°F. Place pancakes in single layer on ungreased cookie sheet; cover tightly with foil. Keep in warm oven up to 10 minutes.
To freeze pancakes: Stack with waxed paper between each pancake. Wrap securely in foil or place in freezer bag. Seal, label and freeze.
To reheat frozen pancakes: Unwrap 3 pancakes; wrap in paper towel. Microwave at HIGH about 1 minute 30 seconds or until warm.


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