Bread/Oatcakes
| A: | 2C rolled oats |
| 2C milk | |
| B: | 2 eggs |
| 4T butter | |
| 2T brown sugar | |
| 1t salt | |
| 1t baking powder | |
| 1t vanilla | |
| 1. | Combine (A), cover, and refrigerate for 6 hours or overnight. |
| 2. | Add (B), blend until smooth, and cook as pancakes or in waffle iron. |
Servings: 4