This morning my kids and I came up with a New Year's resolution to try making a new and different kind of pancake every Saturday morning. I'm not sure how long we'll actually be able to keep it up (especially because my breakfast tastes lean more toward the savory) but it should be fun project for awhile.
Kicking things off today we made Cinnamon Oatmeal pancakes from a recipe I found on epicurious.com served with a pomegranate maple syrup. The pancake recipe as written seemed more like a cookie dough than a pancake batter. In order to improve it I reduced the amount of brown sugar (by about half) and also added some milk to get the right consistency. I also happened to have some overripe bananas I needed to use, so I mashed those in as well.
For the syrup I was inspired by the leftover pomegranate juice from my New Year's Eve Pomegranate Cosmos (delicious BTW). I mixed equal parts of the juice and maple syrup, brought to a boil and then added a bit of cornstarch to thicken. A pretty color and a little healthier than straight syrup.
I'm not someone who can really rave about a pancake (unless it's more of a savory fritter) but the kids loved them. I'm more interested in thinking about what the next variation will be.