Makes 15 large hotcakes

1 cup Anchor (or Fernleaf) milk
1 cup rolled oats
2 eggs beaten
3 tablespoons sugar
¾ cup flour
1 tbsp baking powder
2 tbsp Anchor (or Fernleaf) butter, melted
2 tsp Anchor (or Fernleaf) butter, extra

Combine milk and rolled oats into a bowl, stand for 5 minutes. Add remaining ingredients, except extra butter; mix well. Heat extra butter in a frying pan. Add large spoonfuls of mixture; cook until bubbles just appear on the surface. Turn and cook until the second side is golden brown. Serve hot with bacon and maple syrup or cold with butter and jam.