Dear New York Times,

You don’t mind my tinkering with your lovely pancake recipe, right?  We go a long way back, you and I: all the way to my dirt-poor student days when I couldn’t wait to pick up your infant-sized Sunday self from street vendors on Broadway late every Saturday night.  (Oh, how your “Home & Garden” section gave me hope then, by reminding me that someday I, too, may have a kitchen larger than my underwear drawer.)  So, thanks for being a good sport about the liberties I’ve taken with your recipe.  Here goes my interpretation, in which many shortcuts are taken, nothing gets sifted, and hazelnuts make a surprise appearance.

New York Times oatmeal+buttermilk+blueberry pancakes

  • 2 eggs, whisked
  • 2 cups buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • 1 cup whole wheat flour
  • 1/2 cup white flour
  • 1/2 cup rolled oats
  • 1/3 teaspoon salt
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup ground hazelnuts
  • a fistful of frozen blueberries (yes, those farmers’ market lovelies earmarked last summer for a gray December day just like this)
  1. Combine the first four ingredients.
  2. Add the rest.  (I suppose you could sift the flour–but why?)
  3. Wake up the husband to…
  4. Cook the pancakes on a griddle,  1-2 minutes per side.