2 cups quick cooking oats
2 cups lowfat buttermilk
½ cup all purpose flour
2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
2 eggs beaten
2 Tablespoons grapeseed oil
1/3 cup raisins

In a medium bowl, mix together the oats and buttermilk. Cover and refrigerate overnight.

In a large bowl sift together flour, sugar, baking powder, baking soda, cinnamon and salt.

Mix the eggs, oil and raisins into the oatmeal mixture and combine with the sifted dry ingredients.

Pour batter onto a preheated griddle that has been lightly oiled, cooking for approximately 2 to 3 minutes per side.

Serves 9 (2 pancakes per serving)

3   firm, ripe Bosc pears, halved lengthwise, cored and cut into lengthwise wedges
4  tablespoons unsalted butter, melted, plus additional for greasing skillet
4  tablespoons packed light brown sugar
1-1/2  cups all-purpose flour
1-1/2  teaspoons baking powder
1/2  teaspoon baking soda
3/4  teaspoon ground allspice
1/2  teaspoon cinnamon
1/2  teaspoon salt plus additional for pears
1  cup milk
1  cup canned pumpkin
2  large eggs
1/2  teaspoon vanilla extract
1/2  cup chopped toasted pecans plus 1/4 cup toasted pecan halves

1. Preheat oven to 425 degree F. Toss pears on a sheet pan with 1 tablespoon butter and 1 tablespoon sugar and season with salt to taste. Roast pears in middle of oven, stirring occasionally, until golden brown and tender, about 20 minutes. Keep pears warm in turned-off oven while cooking pancakes.
2. Meanwhile, whisk together flour, remaining 3 tablespoons sugar, baking powder, baking soda, allspice, cinnamon, and salt in a medium bowl. In another bowl whisk together milk, pumpkin, eggs, vanilla, and remaining 3 tablespoons butter. Whisk pumpkin mixture into flour mixture until just combined. Stir in chopped pecans until just combined. Brush a large nonstick skillet with some additional butter to create a thin film and heat over moderate heat until hot but not smoking. Working in batches of 4, spoon 1/4 cup of batter per pancake onto hot skillet and cook until undersides are golden brown, about 2 minutes. Flip pancake over with a spatula and continue to cook until just cooked through, about 2 minutes. Keep warm in oven while making remaining pancakes in same manner.
3. Serve pancakes topped with pears, pecan halves, and warm maple syrup. Makes 16 pancakes (4 servings).

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!

3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Serves 12

3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries

1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch

1. In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.

2. Preheat a lightly greased waffle iron.

3. Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.

4. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.

Serves 6

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

2. Stir flour mixture into banana mixture; batter will be slightly lumpy.

3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unprocessed bran
2 teaspoons sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
1 cup (about 6 ounces) chopped dried plums
Apple-Spice Topping (recipe follows)

Preparation
In medium bowl, combine flours, bran, sugar, baking soda and salt; mix well. Set aside. In small bowl, whisk together buttermilk, eggs and butter. Add to dry ingredients, mixing just until dry ingredients are moistened. Stir in dried plums; let stand 5 minutes. Heat lightly greased griddle or non-skillet over medium heat until hot. For each pancake, pour scant 1/4 cup batter onto hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook second sides until golden brown. Serve warm with Apple Spice Topping.

APPLE SPICE TOPPING: In small saucepan cook and stir 1 cup unsweetened applesauce, 1/3 cup (about 2 ounces) finely chopped pitted dried plums and 1/2 teaspoon ground cinnamon over medium heat 1 to 2 minutes or until warm. (Makes about 1 1/3 cups)

Servings 6

2 c. flour
3 Tbls. sugar
1 tsp. baking soda
3/4 tsp. salt
2 c. buttermilk
2 eggs, slightly beaten
2 Tbls. melted butter
2/3 c. finely chopped apples
Spiced Apple Syrup (recipe below)

Sift flour with sugar,soda & salt.Combine buttermilk,eggs, & melted butter,add to dry ingredients.Stir just enough to mix.Fold in chopped apples.

Bake on hot, lightly greased griddle or electric skillet till golden brown on both sides. Serve with syrup.

Spiced Apple Syrup:
Makes 2 cups.

2 apples
1 c. apple cider
3/4 c. brown sugar
1 Tbls. butter or margarine
1/4 tsp. cinnamon

Peel, core & thinly slice apples.

In a saucepan, combine apple cider, brown sugar, cinnamon & butter or margarine. Heat to boiling. Add apples, simmer about 10 minutes or till apples are tender.

3/4 cup all-purpose flour
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced

1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.

2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.

3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.

4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.

Makes 12 pancakes

6 eggs
1 C. low-fat cottage cheese
1/2 C. all-purpose flour
2 tablespoons cooking oil
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoon vanilla

Recipe Directions
Place all ingredients in a blender container or large mixing bowl. Cover and blend on high speed 1 minute or beat with electric mixer or rotary beater until well blended. For each pancake, pour ¼ cup batter onto hot, lightly greased skillet or griddle (380°F for electric griddle). Cook on both sides until golden brown. Fill and fold and top with apple butter, honey, syrup, or fresh fruit. Yield: Approx. 16 cakes

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs
1 3/4 cups milk
1/2 cup LIBBY’S 100% Pure Pumpkin
2 tablespoons butter or margarine
3/4 cup chopped nuts
1 recipe pumpkin maple sauce

Recipe Directions
COMBINE flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture.
PREHEAT waffle iron according to manufacturer’s directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce.
NOTE: This recipe makes 8 waffles of 7-inch diameter.

FOR PUMPKIN MAPLE SAUCE
HEAT 1 cup maple syrup, 3/4 cup LIBBY’S® 100% Pure Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm.