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     Title: Oatmeal Pancakes From 1775
Categories: Pancakes, Scottish
     Yield: 12 Pancakes

     1 c  Milk (300 ml); or more as
          -needed
 4 1/2 oz Medium oatmeal (125 g)
     1 lg Egg; beaten
     1 oz Golden caster sugar (25 g)
     1 ds Nutmeg; grated
     1 sm Unwaxed lemon; grated zest
          -of
   1/4 ts Baking powder
     1 pn Salt
          Butter; for greasing

 Bring the milk to a boil then remove from the heat and gradually stir
 in the oatmeal. Whisk well to ensure there are no lumps. Allow to
 cool then beat in the remaining ingredients.

 Heat a frying pan to medium hot and lightly wipe with butter. Once
 hot, drop spoonfuls of the batter on the surface and cook for 2 to 3
 minutes on one side then, once large bubbles appear, flip over and
 continue to cook the other side. After 1 to 2 minutes remove and keep
 warm.

 Serve warm with raspberry curd, jam, or fairy butter

 Recipe by Cook's Tour of Scotland by Sue Lawrence, 2006

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