Main Ingredients:

1 1/2 c Unbleached (wheat) Flour
1/2 c Bran
1/4 c Rolled Oats *
1/4 c Soy Flour(in health stores)
1 ts Baking powder
1/4 ts Baking Soda
1 1/2 c Milk (or more)
2 x Eggs
3 tb Plain Yogurt
2 tb Light Sesame Oil

Cooking Preparation of the Recipe:

ground in blender, or 1/4 c Cornmeal The addition of soy flour or powder to these pancakes boosts the protein content. Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly. You can use water instead of milk after you've added the first 1 1/2 cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate

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