Surprisingly creamy, not cakey, and if the oatmeal was made with fruit and nuts, the result is especially tasty. These cakes brown nicely and need only a light touch of syrup or jam.
1½ cups leftover oatmeal
¾ cup milk
2 tablespoons melted butter
1 egg, lightly beaten
½ cup all-purpose or wheat flour
1 teaspoon baking powder
½ teaspoon salt
Place oatmeal into a medium mixing bowl and add milk slowly, stirring to incorporate. Stir in melted butter and beaten egg. Sift flour into a separate small bowl and mix well with baking powder and salt. Stir flour mixture into oatmeal mixture.
Preheat a skillet until water drops dance on it before they evaporate. Wipe pan with cooking oil or lard and ladle on batter for the desired size of pancake. Cook on one side until some of the bubbles that rise pop and leave open holes in the batter, then flip and cook other side until done. Monitor the heat so that the pan never smokes—generally, this means turning down the heat a little after the first few pancakes are made.