Cinnamon Muesli Pancakes with Cranberry, Fig and Ginger Jam

1 cup all-purpose flour

3⁄4 cup whole wheat flour

1⁄2 cup old-fashioned oats

1⁄4 cup quinoa flakes or bran flakes (or crushed bran flake cereal)

1⁄4 cup sliced almonds or

pecan pieces, chopped

1⁄4 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

1⁄2 teaspoon each: baking soda, salt, ground cinnamon

3 large eggs

1 1⁄2 cups milk (whole, low-fat

or skim all are fine here) 3 tablespoons each: vegetable oil, 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

(see recipe) warmed Cranberry or maple syrup

Instructions: Mix flours, oats, quinoa flakes, almonds, brown sugar, sunflower seeds, currants, baking powder, baking soda, salt and cinnamon in a medium bowl. (Or store in a covered container up to several weeks.)

To make pancake batter, whisk eggs together in a large bowl. Whisk in milk, 3 tablespoons 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 1⁄4 cup measure or ladle to dollop batter in several places over hot surface, allowing 2-3 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, warm cranberry jam and a drizzle of syrup.

Notes: 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.

Any good-quality thick, not-too-sweet jam can stand in for the homemade version. I like lingonberry when it’s available.

Gluten-free 1-to-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.

Makes 16 (4-inch) pancakes

Abel Uribe / Chicago Tribune