Recipe - Oatmeal Buttermilk Pancakes

1 One half cup Allpurpose flour
1 One half cup Rolled oats (oatmeal)
One half teaspoon Salt
1 tablespoon Sugar
6 tablespoon (Three fourths stick) butter or
Margarine, melted and
Cooled
One half cup Milk

Preheat the oven to 325~ F. "Crunchy and nutty, these
crackers make a nutritious snack. Put your feet up
after a hard day's work and enjoy a few with a glass
of fresh lemonade.

325~ F 20 to 25 minutes

Stir together the flour, oats, salt, and sugar in a
large bowl or in the food processor. Cut in the butter
until the mixture resembles coarse meal. Blend in
enough of the milk to form a dough that will hold
together in a cohesive ball.

Divid the dough into 2 equal portions for rolling. On
a floured surface or pastry cloth, roll as thin as
possible, to about 1/16 inch thick. Using a spatula,
rolling pin, or your hands, transfer the rolled dough
gently onto a large baking sheet.

With a sharp knife, score the dough into 2inch
squares without cutting all the way throug the dough.
Prick each square 2 or 3 times with the tines of a
fork.

Bake for 20 to 25 minutes, turning over after 15
minutes, until crisp. Cool on a rack. Break into
individual crackers when cool. Yield: 5060. Converted
by MMCONV vers. 1.40

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini