Mini Pancakes

Ingredients:
1/2 cup unbleached flour
1/2 cup whole-wheat flour
1/3 cup old-fashioned or quick-cooking rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
One large egg
2 tablespoons packed dark brown sugar
1 teaspoon vanilla extract
Warm maple syrup or honey
Sliced fruit:  Strawberries, bananas and/or peaches and nectarines.

Directions:
Combine flours, oatmeal, baking powder and salt in a large bowl. Stir to blend.

In a separate bowl, whisk milk, egg, brown sugar and vanilla until blended. Heat large non-stick griddle or skillet over medium heat until hot enough to make a drop of water sizzle. Brush with thin film of vegetable oil spray. Drop batter by scant tablespoons for tiny pancakes (use a 1/4-cup measure for larger pancakes). Adjust heat to medium-low. Cook until tops develop small bubbles and bottoms are lightly brown, about two minutes. Turn and lightly brown other side.

Keep pancakes warm on plate in oven set to lowest temperature while you cook remaining batter. Serve in cereal bowl with warm syrup and sliced fresh fruit.

Recipe makes about 36 tiny pancakes or 16 (3-inch) pancakes.