2 cups old fashioned or quick-cooking oats
1-1/2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
2 cups milk
1/2 cup butter or margarine melted
Butter for accompaniment
Blackberry or strawberry preserves, heated
Stir together oats, flour, sugar, baking powder and salt in mixing bowl.
Beat eggs in separate bowl; stir in milk and melted butter.
Add liquid mixture to dry ingredients, stirring just until blended.
Heat greased griddle or skillet over medium heat or to 375*F (190*C). 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, bubbly and dry around edges. Turn and cook other sides until golden brown. Serve with additional butter and the heat preserves.
Makes about 16 (4-inch) pancakes.