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Cinnamon-Oatmeal Blueberry Pancakes

Makes 14 pancakes

• 2 cups “complete” pancake mix (see note)
• 1/4 cup quick (not instant) oats
• 1 teaspoon cinnamon
• 2 cups water (see note)
• 1 teaspoon plain vegetable oil, for cooking (see note)
• 1 cup blueberries, or to taste, fresh or frozen
• 1 cup maple syrup for serving, or to taste

Turn on the oven to 300 degrees. Place the pancake mix in a medium mixing bowl. Add the oats and cinnamon, and stir well. Add the water and stir just until the lumps disappear. (Batter will be slightly lumpy.)

Heat the oil on medium-high in an extra-deep 12-inch skillet or pancake griddle. Pour about 1/4 cup batter onto the hot griddle for each pancake, cooking three to four per batch. (More or less batter may be used for each pancake as desired.) Immediately sprinkle some blueberries on top of each pancake. Cook 1 to 11/2 minutes on each side, or until golden brown. Place the cooked pancakes in the warm oven, and continue to cook the pancakes in batches until all of the batter is used. Serve at once with maple syrup, if desired.

Notes: We used Hungry Jack Buttermilk Pancake & Waffle Mix. Be sure to choose a mix that requires only water and no other additional ingredients. The amount of water specified may vary from brand to brand. Use 1/2 cup more water than is directed for 2 cups of mix to compensate for the oats. The amount of oil may vary depending on your pan. Use more if needed.

Start to finish: 20 minutes

Damage per pancake: 134 calories (9 percent from fat), 1 g fat (trace amount saturated), 4 mg cholesterol, 2 g protein, 29 g carbohydrates, 1 g dietary fiber, 213 mg sodium.

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