On Mon, 25 Jan 2010 15:38:58 -0500, Dave Smith
> wrote:

>I often use a little leftover oatmeal porridge in pancake batter. I
>adjust the amount of flour but use the same amount of salt and baking
>powder, then add the oatmeal to the liquid first to get it well stirred
>up. Sometimes I have to add a little liquid or flour to get the right
>consistency. I cook them the same amount of time as for pancakes. The
>oatmeal is already cooked.

Thanks for the technique, Dave. I purposely make too much steel cut
oatmeal because it reheats so well. Oatmeal pancakes are coming soon
to my house!

--
I love cooking with wine.
Sometimes I even put it in the food.