1/2 cup QUAKER Oatmeal Quick cook 800g
2 tbsp CALUMET Baking Powder 50g
1/4 tsp PURE BASICS Salt 50g (optional)
1 pc EQUAL Fresh Egg M 12s, lightly beaten
1 1/4 cup ELLIE All Purpose Flour 200g/500g
1 1/4 cup NESTLE Non-fat Milk 1L
1 tbsp UFC Golden Fiesta Palm Oil 350g

1. 1. In large bowl, combine ELLIE All Purpose flour, QUAKER oats, CALUMET baking powder and PURE BASICS salt then mix well.
2. 2. In separate medium bowl, combine NESTLE milk, EQUAL egg and UFC Vegetable oil blend well.
3. 3. Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix).
4. 4. Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F).
5. 5. Lightly grease skillet with oil.
6. 6. For each pancake, pour 1/4 cup batter into hot skillet.
7. 7. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Serve while hot.
8. 7. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Serve while hot.