Broadway!

Meet Broadway, the 7-year-old Thoroughbred having a bath and giving me the evil eye for the hosing him in the face. Hey, that big blaze has to be cleaned somehow and he really, really likes to roll in the mud. 


He's a fearless jumper that's usually laid back. At least until he was started on alfalfa three months ago to put a little weight on him. He's playful, competitive and a quick learner, which makes him a pretty terrific horse.   


   

Oatmeal Pancakes

I'm always on the lookout for quick, satisfying recipes and this one certainly fits the bill: Whole Wheat-Oatmeal Pancakes. 


Assembling the dry ingredients the night before speeds things up Sunday morning and these keep well so you can reheat them during the week for a quick, healthy breakfast.


Based upon an Epicurious' Oatmeal-Buttermilk Pancakes recipe. Enjoy!


Ingredients:

2 cups oats

1/2 cup whole wheat flour

3 tablespoons brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 1/2 cups buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup chopped pecans

1/2 teaspoon cinnamon (optional)

2 mashed bananas (optional)

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add the bananas and cinnamon, if using. Add to dry ingredients; whisk until blended but some small lumps still remain. Add pecans. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)

Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with additional melted butter, lard or spray oil. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.