Cinnamon muesli pancakes with cranberry, fig and ginger jam

Prep: 20 minutes

Cook: 20 minutes

Makes: 16 four- inch pancakes

Any good- quality thick, nottoo- sweet jamcan stand in for the homemadeversion. I like lingonberrywhen it’s available. Gluten- free 1- to- 1 baking flour ( such as Bob’s RedMill) 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)

cup sliced almonds or pecan pieces, chopped

cup brown sugar 3 tablespoons roasted or raw sunflower seeds

3 or4 tablespoons dried currants or chopped golden raisins or dried cranberries 2 teaspoons baking powder

½ teaspoon each: baking soda, salt, ground cinnamon 3 large eggs

1 ½ 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

1. Mix flours, oats, quinoa flakes, almonds, brown sugar, sunflower seeds, currants, baking powder, baking soda, salt and cinnamon in amedium bowl. ( Or storein a covered container up to severalweeks.)

2. Tomake pancake batter, whisk eggs together in a large bowl. Whisk in milk, 3 tablespoons oil and melted butter. Whisk the flourmixture into the egg mixture just until everything is moistened. Do not overmix. Let stand about 5 minutes.

3. Tocookpancakes, heat 1 or 2 large nonstick skillets or a griddle overmedium heat until a drop ofwater sizzles on contact. Lightly brush the surface with a little oil. Use a ¼ cupmeasure or ladle to dollop batter in several places over hot surface, allowing 2 or 3 inches between pancakes for spread. Reduce heat tomedium- 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.

4. Serve pancakes hot off the griddle topped with yogurt, warm cranberry jam and a drizzle of syrup. Note: Pancakes can be transferred to a wire rack set over a baking sheet in a200- degree oven to stay warm while you cook all the batter.

Nutrition informationper serving: 164.4 calories, 7.9 g fat, 2.4 g saturated fat, 41.8mgcholesterol, 19.6 g carbohydrates, 6 g sugar, 4.7 g protein, 206.3mgsodium, 1.7 g fiber