Americanbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Oatmeal Pancakes

Name: Oatmeal Pancakes
Yield: 4 servings
Cuisine: American
Ingredients: 2J4 cups sweet milk; 2 cups oatmeal; 2 tablespoons melted butter; 2 teaspoons baking powder; small teaspoon salt; 1 egg; 1 cup flour

From The Cook County cook book, 1912

Serves 4

Delicious with maple syrup or honey.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

265Calories

8 gProtein

39 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories265 kcal

Protein8 g

Carbohydrates39 g

Fiber2 g

Sugars0.4 g

Total Fat8.9 g

Saturated Fat4.2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol61 mg

Sodium842 mg

Potassium144 mg

Calcium156 mg

Iron3.3 mg

Magnesium42 mg

Phosphorus199 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A66 mcg

Vitamin E0.4 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate63 mcg

Choline47 mg

Caffeine0 mg

Water111 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 76. The excerpt below is the record exactly as published.

OATMEAL PANCAKES.— 2J4 cups sweet milk, 2 cups oat- meal, 2 tablespoons melted butter, 2 teaspoons baking powder, small teaspoon salt, 1 egg, 1 cup flour

Cook this with the app: pantry check, scaling, and the assistant.