San Antonio Express-News (Sunday)
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