Breakfast

Pumpkin Pancakes - these are delicious! I like these because they make for thick pancakes, and thus the syrup doesn't make them too soggy.
1 1/4 cup flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. each of cinnamon, ginger, and saltpinch cloves
1 cup milk
6 Tbsp. pumpkin puree
2 Tbsp. melted butter
1 egg
Sift together the flour, sugar, baking powder and spices. In a seperate bowl, mix the milk, pumpkin, butter and egg. Fold together and cook on a greased griddle over medium-to-medium-high heat. Use about 1/4 cup batter for each pancake.

Oatmeal Pancakes with Sauteed Cinnamon Apples
Found this in the Oregonian today - looks good and healthy
Pancakes: 1/2 cup old-fashioned oatmeal, uncooked
1/2 cup whole-wheat flour
2 tablespoons wheat germ
2 tablespoons firmly packed light brown sugar
2 teaspoons backing powder
1/4 teaspoons cinnamon
1/4 teaspoon salt
1 egg
1 cup whole milk (as needed)
oven to 250 and place large baking sheet in oven
large bowl - whisk oatmeal, flour, wheat germ, sugar, baking powder, cinnamon, salt
wisk in the egg and enough milk to combine the mixture
heat griddle over medium heat and brush with butter.
pour 1/4 cup batter (cook about 2 minutes - bubbles form and bottom is light brown)
flip - one minute
place on baking sheet in oven to keep warm

2 tablespoons unsalted butter
2 tablespoons brown sugar
2 medium apples - peeled cored and sliced
1/4 cup chopped walnuts
1/4 teaspoon cinnamon
skillet over medium heat melt butter.
add sugar and stir with wooden spoon to dissolve
add the apples, walnuts and cinnamon and cook for 6 minutes, or until apples are soft.