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Small batch:
1 cup rolled oats
1 cup milk, scalded
1 egg, separated
¼ cup drippings or melted butter
⅛ cup sifted flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon salt
Large Batch:
2 cups rolled oats
2 cups milk, scalded
2 eggs, separated
½ cup drippings or melted butter
¼ cup sifted flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
Put oats in a mixing bowl. Add milk, mix and cool, stirring occasionally. Beat egg yolk and gradually add the butter, stirring constantly. Add to the oats mix. Sift flour, sugar, salt and baking powder together. Add to the oats and mix lightly but thoroughly. Beat egg whites until stiff and add to the mix. Drop by spoonfuls on a hot greased griddle. Spread with a spoon. When the cakes are puffed and bubbly, turn them over. Serve with butter and maple syrup.
