Categories: Breakfast 
      Yield: 4 servings 
  
  1 1/2 c  Unbleached (wheat) Flour          1/4 ts Baking Soda 
    1/2 c  Bran                            1 1/2 c  Milk (or more) 
    1/4 c  Rolled Oats  *                      2 x  Eggs 
    1/4 c  Soy Flour(in health stores)         3 tb Plain Yogurt 
      1 ts Baking powder                       2 tb Light Sesame Oil 
  
  *  ground in blender, or 1/4 c Cornmeal The addition of soy flour or powder 
  to these pancakes boosts the protein content. 
   Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T 
  of the oil) together and add them to the dry mixture. Stir to mix well, 
  mashing out the lumps with a wooden spoon. Add more liquid if necessary; 
  the batter should pour off the spoon slowly but smoothly. You can use water 
  instead of milk after you've added the first 1 1/2 cups of milk. Brush a 
  hot skillet with oil or butter. The skillet should be well greased. Heat 
  the skillet and cook the pancakes on the 1st side over med-hi heat until 
  the surface bubbles; turn and cook briefly on the 2nd side. Transfer to 
  warm plate.  Makes 12 pancakes.