Oatmeal Cinnamon Pancakes

Ingredient ULF # Portion
Int'l Food Flour, sifted 345010 1/2 cup
Cargill Cane Sugar 340164 2 Tbsp.
Chefs Companion Baking Powder 3647293 2 tsp.
Diamond Crystal Kosher Salt box 308709 1/2 tsp.
Baron Spices Ground Cinnamon 290826 1/2 tsp.
Land O'Lakes Select Skim Milk 149343 1/2 cup
Buckeye Quick Rolled Oats 390402 1/2 cup
Sparboe Farms Egg Whites, at room temperature 215608 2 each
Chef's Pride Canola Oil 261371 3 Tbsp.

Sift together the first 5 ingredients; set aside. In a small heavy saucepan, scald milk over moderate heat; add oats, remove from heat, and allow to stand 10 minutes. In a medium bowl, combine oat mixture with dry ingredients, egg whites, and oil, stirring just until mixed. For each pancake, pour ¼ cup batter onto a hot greased griddle, skillet, or electric fry pan. Cook over medium (350-375°F) heat, turning pancakes when tops are puffed, bubbles form, and bottom edges are browned. Repeat process until all batter is used.  Top with apples slices, if desired.