Bake your way through the season with our Holiday recipes!

Ingredients
Pancakes

1-1/4 cups all-purpose flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1-1/4 cups fat-free milk
1 egg, lightly beaten
1 tablespoon vegetable oil
Stir-Ins (optional)

For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
For chocolate chip pancakes: 1/2 cup semisweet chocolate chips

Cooking Instructions
In large bowl, combine flour, oats, baking powder and salt; mix well.
In separate medium bowl, combine milk, egg and oil; blend well.
Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix).
Add one of the stir-in options, if desired; mix gently.
Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F).
Lightly grease skillet.
For each pancake, pour 1/4 cup batter into hot skillet.
Turn when tops are covered with bubbles and edges look cooked.
Turn only once.
Serve & enjoy!

Ingredients
3 Cups Quaker® Oats-Old Fashioned
1 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Baking Powder
1 Can (15 ounces) Pumpkin Puree
1/2 Cup Nonfat Milk
1/2 Cup Water
3 Tablespoons Maple Syrup
1 Egg, Beaten, or 2 Egg Whites
1 Teaspoon Vanilla Extract
1 Cup Chopped Apples
1/3 Cup Chopped Pecans

Cooking Instructions
Heat oven to 350ºF.
Spray 2-quart baking dish with nonstick cooking spray.
In large bowl, stir together oats, pumpkin pie spice and baking powder.
Stir in pumpkin, milk, water, syrup, egg and vanilla extract until well combined.
Stir in apples.
Pour into baking dish.
Sprinkle with pecans.
Bake 30 minutes or until knife inserted near center comes out clean.
Let stand 10 minutes before serving.

What You’ll Need
Pancakes:
1 cup Pearl Milling Company™ Original Pancake & Waffle Mix
3/4 cup pumpkin pie filling
1/4 cup + 2 tbsp 2% milk
1 tablespoon oil
1 egg
Spicy Glaze:
1/3 cup softened cream cheese – low fat
1 tablespoon melted butter
2 tablespoons sifted confectioners’ sugar
2 tablespoons Pearl Milling Company™ Pancake Syrup
1/2 teaspoon vanilla extract, optional
1/2 teaspoon pumpkin pie spice or ground cinnamon

What You’ll Do
Pancake Preparation:
Heat skillet over medium-low heat or electric griddle to 375° F.
In large bowl combine all ingredients and stir until large lumps disappear (do not beat or over-mix). Let stand 1 to 2 minutes to thicken. Batter will be thick.
Pour scant 1/4 cup batter for each pancake onto lightly greased skillet or griddle.
Cook for 90 seconds on first side; turn, cook for another 60 seconds or a minute longer If necessary.
Glaze Preparation:
Combine all glaze ingredients, microwave glaze in 10 second increments until warm and spread lightly on one side of pancake.
Stack pancakes, two pancakes per serving and top with any remaining glaze.
Sprinkle with additional confectioners’ sugar, if desired.

What You’ll Need
Browned Butter (recipe below)
1 cup Pearl Milling Company™ Original Pancake & Waffle Mix
3/4 cup milk
1 egg
Additional milk, if needed
Bourbon Syrup (see recipe below)
Toasted pecans (optional)

What You’ll Do
Prepare Browned Butter; set aside
Place pancake mix in large bowl. Add milk, egg and Browned Butter-pecan mixture. Stir until large clumps of batter disappear. If batter seems too thick, add additional milk one tablespoon at a time to reach desired thickness. Let batter stand 4 to 5 minutes before cooking.
Pour batter into lightly greased waffle iron. Bake until steam stops or as directed by waffle iron manufacturer. Serve with Bourbon Syrup or Pearl Milling Company™ Syrup. Top with toasted pecans, if desired.