Pancake-o-rama

My experimental cohabitation with Auggie the golden retriever has officially failed, and now I am back in the home of the H's, where this morning I gave in to my recent obsession with pancakes.  We had a scrumptious pancake breakfast, complete with Grade A medium amber maple syrup from LL Bean.

 

Here are the recipes that I used, in case you also have a hankering for pancakes...
Oatmeal Buttermilk Blueberry Pancakes (modified from the New York Times)
1 cup rolled oats                           1/2 tsp salt
1 cup lowfat milk                         2 large eggs
1 cup whole wheat flour              1-1/2 cup buttermilk
1/2 cup white flour                       1 tsp vanilla
2 tsp baking powder                     3 tbsp canola oil
1 tsp baking soda                          1 cup fresh or frozen blueberries
1 tbsp sugar

1. Combine milk and rolled oats in a bowl, and set aside
2. Sift together the flours, baking powder, baking soda, sugar and salt.
3. In another bowl, whisk the eggs.  Add buttermilk, vanilla and canola oil, and continue whisking.
4. Add the flour mixture to the wet ingredients and mix quickly but do not overbeat.  Fold in the rolled oats & milk mixture, then add blueberries.  Let the batter sit for one hour before cooking, or refrigerate overnight

Pumpkin Pancakes (modified from allrecipes.com)
1 cup white flour                      2 eggs
2 tbsp sugar                              1 cup milk
2 tsp baking powder                 15 oz of canned pumpkin
1/2 tsp salt                                2 tbsp vegetable oil
2 tsp cinnamon

1. Combine the dry ingredients in a bowl.
2. In another bowl, whisk the eggs, milk, pumpkin and oil.  Stir into dry ingredients until just moistened.