Oatmeal griddlecakes with sausages
2 cups milk
2 cups quick-cooking oats
⅓ cup sifted flour
2½ teaspoons baking powder
1 teaspoon salt
2 eggs, separated
⅓ cup cooking fat or oil
Cooked sausages
Heat milk and pour it over the oats. Allow to cool.
Sift together flour, baking powder, and salt.
Beat egg yolks and add to oat mixture. Add melted fat or oil and stir in dry ingredients.
Fold in stiffly beaten egg whites.
Drop the batter by spoonfuls on a hot greased griddle. When the surface is covered with bubbles, turn and brown on the other side. Oatmeal griddlecakes take longer to brown than plain griddlecakes.
Menu Suggestion
Serve the griddlecakes with sirup and the sausages. The rest of the meal may be a large fruit and carrot salad and gingerbread.
For Variety
Apple Griddlecakes.—Add ¼ teaspoon cinnamon, 2 tablespoons brown sugar, and 1 cup finely chopped, pared apples to the batter before adding egg whites.