Makes 10 (4-inch) Griddlecakes
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon nutmeg
2 tablespoons sugar
½ cup uncooked quick-cooking oats
2 tablespoons honey
1 cup milk
3 tablespoons butter or margarine, melted
Sift flour with baking powder, salt, cinnamon, ginger, nutmeg and sugar into medium bowl.
With rotary beat, beat egg. Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Add to batter ½ cup uncooked, quick-cooking oats and 2 tablespoons honey.
Meanwhile, slowly heat griddle or heavy skillet. To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry. Turn; cook 2 minutes longer, or until nicely browned on underside. Serve with whipped butter.
Serve with whipped butter and Orange-Maple Syrup or Praline-Butter Sauce.