Some mornings, my three-year-old bounds out of bed and asks for pancakes. I usually agree because it is nice to change up the ordinary yogurt-and-granola routine, and because my kids get up so darn early, there’s always enough time to make a big breakfast. No mad rushes for us, which I suppose is a good thing. I first made this recipe when my husband brought home a box of oat bran. He’s been eating it straight, boiled into a mushy porridge with water, no sugar and just a little milk added. It looks quite disgusting, if you ask me. I prefer it cooked in this form — a puffy, fruity pancake slathered in yogurt and maple syrup — and my son agrees.
Oat Bran Cranberry Pancakes
Stir together in a large bowl.
1 cup milk
1 tbsp oil
2 tsp honey (slightly warmed)
Combine separately. Mix into dry ingredients.
1/2 cup cranberries, chopped
1/2 cup apple, chopped
Fold in, Fry in a medium-hot, greased frypan. Serve with yogurt and maple syrup.
[From Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert]