Oatmeal Pancakes with Maple-Cranberry Syrup

 

1/2

cup artificially-sweetened maple-flavored syrup

1/4

cup whole berry cranberry sauce

1/2

cup quick-cooking or old-fashioned oats

1/4

cup all-purpose flour

1/4

cup whole wheat flour

3/4

cup buttermilk

1/4

cup fat-free (skim) milk

1

tablespoon sugar

2

tablespoons canola or vegetable oil

1

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1

egg or 1/4 cup fat-free cholesterol-free egg product

• 1 Make Maple-Cranberry Syrup; keep warm. Beat remaining ingredients with hand beater or wire whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)
• 2 Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375° or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.
• 3 Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.
• 4 Maple Cranberry Syrup: Heat ingredients in 1-quart saucepan over medium heat, stirring occasionally, until cranberry sauce is melted.