Ingredients:
4 cups oats
2 cups flour
2 cups wheat flour
1 cup non-fat dry milk
2 tablespoon cinnamon
1-1/2 to 2 teaspoons salt
2 tablespoons baking powder
1/2 teaspoon cream of tartar

Cinnamon Cream Syrup:
5 tablespoons butter
1 cup heavy cream
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon maple extract

Directions:
Combine pancake ingredients in a large bowl and blend well. Store in an airtight container in refrigerator. Make enough mix for 4 batches of pancakes.

To make the pancakes, beat 2 eggs in a mixing bowl. Gradually beat in 1/3 cup of oil. Alternately stir in 2 cups of the pancake mix and 1 cup of water. Cook on lightly greased griddle. Yields about 12 5-inch pancakes.

For the syrup, melt butter in a small saucepan over medium heat. Stir in remaining ingredients, whisking constantly until sugar dissolves and the mixture thickens slightly, about 3-4 minutes. Store extra in refrigerator Reheat to serve with pancakes.

See also:
Overnight Oatmeal

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