Pancakes

My father-in-law was born on the border of Korea and the USSR (now Russia) at the edge of Siberia.  As communist forces entered Korea, my father-in-law along with his parents and siblings fled south into to what is now South Korea.  During the Korean Conflict, he found refuge on an American ship.  It was there that he first tasted pancakes.  Years later, right after my wife and I married, we fixed pancakes for breakfast while my in-laws were visiting.  My father-in-law was excited and said he hadn't tasted such good pancakes since the 1950s.  Because they are my daughter's favorite breakfast, we have pancakes every Sunday.

Preparation
Preheat two pans on medium heat.

Ingredients (makes 4 pancakes, 5-inches in diameter)
1/2C white flour
1/2C oat flour (see below)
2T sugar
2t baking powder
1 egg or 1T ground flax seed + 2T water
1T oil
1C milk

Directions
Combine all ingredients in a bowl and mix well.  Oil pans lightly.  Pour approximately 1/3C batter into each pan.  When bubbles formed on top begin to pop, flip the pancake over and cook for another 1-2 minutes, until both sides are golden brown. 

Oat flour
Take 2C of oats (quick or regular) and grind in a blender until a flour consistency is reached.  Store in a sealed container or plastic bag.