1 cup milk
1 cup quick-cooking oats
2 tablespoons vegetable oil
2 eggs, beaten
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 cup diced fully-cooked ham
Shortening
Maple-flavored syrup
Combine milk and oats in a large bowl; let stand 5 minutes. Add oil and eggs, stirring well.
Combine flour, sugar and baking powder; add to oat mixture, stirring just until moistened. Stir in ham.
Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening, if necessary. Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve with maple-flavored syrup.
Makes about ten 4-inch pancakes.