Oatmeal Pancakes

1/2 cup all-purpose flour
1/2 cup rolled oats or other whole grain like buckwheat flour
2 tsp. baking powder
2 eggs
1 to 2 tsp. vegetable oil or melted butter
1 cup skim or regular milk (or milk + yogurt)
1 tbsp sugar (optional)
1/3 c. fruit -- choose grated apple, raisins, dried apricots, dried cherries, and/or dried cranberries

Mix dry ingredients together. Add eggs, milk, and fruit. Allow batter to rest for about an hour (if possible). Ladle batter onto a hot, buttered griddle. Cook until bubbles rise on the raw side. Watch griddle temperature so that the first side does not burn. When bubbly on raw side and brown on cooked side, flip pancakes and cook second side till brown. If you are making a large quantity, keep them in the oven at 170 degrees until ready to serve.

The quantity above serves 2 to 3 people. For 6 people, I made a triple batch. You can vary the amount and type of fruit to your taste, you can add sugar, and you can vary the whole-grain component to change the texture.

I also put a pancake story on the story blog.