2 cup flour
5 tsp baking powder (for a single batch use 3 tsp)
1/2 tsp salt
1 tsp cinnamon
1 tbsp (8-10) ground hazelnuts (optional)
1/3 cup rolled oats
3 tbsp sugar (for a single batch use 2 tbsp)
2 cup milk
2 tbsp oil (optional)
1 cup blueberries or a banana (optional)
1. In a medium-sized bowl, combine dry ingredients with a fork. In a separate bowl, combine eggs, milk and oil and beat with a fork until blended.
2. Push dry mixture up against the side of the bowl (making a crater) and pour wet mixture in the middle (making a lake). Stir until well blended. (When all dry lumps are combined and the mixture starts to form bubbles). Fold in fruit (optional).
3. Spoon 1/4 – 1/2 cup batter on lightly buttered frying pan for each cake. Fry on medium (medium-low) heat (or at 375° on a griddle). Flip when large bubbles appear all over the cake and the edges begin to dry.
4. If cakes aren’t cooking all the way through before burning either turn down the heat or thin the batter by adding a smidgen of milk (or both). If cakes are too thin, add a bit more flour or oats (or both).