CINNAMON MUESLI PANCAKES

Any good-quality thick, not-too-sweet jam can stand in for the homemade version. I like lingonberry when it’s available. Gluten-free 1to-1 baking flour (such as Bob’s Red Mill) can be substituted for the flours. Use more oats if you wish to replace the nuts.

1 cup all-purpose flour ¾ cup whole wheat flour ½ cup old-fashioned oats ¼ cup quinoa flakes or bran flakes (or crushed bran flake cereal)

¼ cup sliced almonds or pecan pieces, chopped

¼ cup brown sugar 3 tablespoons roasted or raw sunflower seeds

3 or 4 tablespoons dried currants or chopped golden raisins or dried cranberries

2 teaspoons baking powder

½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon

3 large eggs

1½ cups milk (whole, low-fat or skim)

3 tablespoons vegetable oil

3 tablespoons melted butter

Vegetable oil for high heat cooking, such as sunflower, safflower or expeller

-pressed canola oil Plain or vanilla yogurt Cranberry, fig and ginger jam, warmed Cranberry or maple syrup

Mix flours, oats, quinoa or bran flakes, nuts, brown sugar, sunflower seeds, dried fruits, baking powder, baking soda, salt and cinnamon in a medium bowl.

To make pancake batter, whisk eggs together in a large bowl. Whisk in milk, oil and melted butter. Whisk the flour mixture into the egg mixture just until everything is moistened. Do not overmix. Let stand about 5 minutes.

To cook pancakes, heat 1 or 2 large nonstick

skillets or a griddle over medium heat until a drop of water sizzles on contact. Lightly brush the surface with a little oil. Use a ¼ cup measure or ladle to dollop batter in several places over hot surface, allowing 2 or 3 inches between pancakes for spread. Reduce heat to medium-low; cook until bubbles form on the surface and the bottom is golden brown, about 3 minutes. Flip and brown the other side, about 1 minute more.

Serve pancakes hot off the griddle topped with yogurt, cranberry jam and a drizzle of syrup.

Makes 16 four-inch

pancakes.

Note: Pancakes can be transferred to a wire rack set over a baking sheet in a 200-degree oven to stay warm while you cook all the batter.

Cranberry, Fig and Ginger Jam

1 bag (12 ounces) fresh or frozen cranberries

1 small tart apple or Bartlett pear, peeled, cored, cut into ½-inch pieces

7 or 8 dried Turkish figs, chopped, about 3/4 cup (4 ounces)

½ cup sugar Grated zest and juice of half orange 1 to 2 tablespoons finely chopped crystallized ginger

Put cranberries, apple or pear, figs, sugar, and orange zest and juice into a medium saucepan. Add ½ cup water. Heat to a simmer over medium heat. Cook, covered, to completely dissolve the sugar, 3 minutes. Uncover and simmer on low, stirring often, until most of the cranberries pop, about 10 minutes.

Stir in ginger. Cool. Refrigerate covered up to 4 days. Serve warm.

Makes about 2½ cups.