Oatmeal Cookie Pancakes

Add the eggs to a medium bowl and whisk to break them up. Combine the milk, maple syrup, melted butter and vanilla in a measuring cup then pour them into the eggs and whisk to incorporate. Add the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl and stir just until barely combined (the batter may still be lumpy—that’s fine). Set the batter aside to rest for about 5 minutes.

Add about 1 teaspoon of oil to a large skillet (or spray with cooking spray) set over medium-low heat. When the pan is warm, ladle about 2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Sprinkle your chocolate chips or raisins onto the surface of the pancake. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through. Repeat until you’ve used all the batter.

Makes about 20 pancakes.