When I looked in the fridge one morning, I realized there were 3 older eggs and some milk that was not going to be fresh enough to drink much longer.
To avoid the chance those eggs and milk might spoil, I used them up right then in a triple batch of oatmeal pancakes.
My husband and I both had a short stack for breakfast. The rest of the pancakes went in a storage container in the freezer. It is very quick to heat up a handful of those tiny pancakes when the grands are hungry.
I use Betty Crockers pancake recipe with just a few changes- to make one recipe, just stir up these ingredients until almost smooth. It is easy to multiply if you want to make a bigger batch.
3/4 cup milk
2 T oil of your choice or melted butter
1 T brown sugar
1 t vanilla - this was my Uncle Jarvis's favorite flavoring for pancakes
2 t baking powder
1/2 cup flour- all purpose or whole wheat
1/2 cup oatmeal and I really pack this down when I measure it.
1/4 t salt
This batter will look too thin when first mixed up but if you wait a few minute, the oats will soak up the milk and the batter will thicken just right.