Here’s what you’ll find us dining on this week, assuming I stick to the plan. (Last week’s roast didn’t happen, so it got moved to this week.) As always, check out Menu Plan Monday for hundreds more menus.

Monday: Breakfast for dinner—Whole-grain pancakes w/ strawberry topping, scrambled eggs

Tuesday: Pot roast w/ carrots and potatoes, green beans, rolls

Wednesday: same

Thursday: same

Friday: Spinach manicotti, green salad, Focaccia

Saturday: same

Sunday: Chicken tacos, fruit, chips & homemade salsa

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Recipe: Wheat-Oat Pancakes

This recipe comes from King Arthur Flour; find the original here. You make the mix first, then use a cup of the mix with some other ingredients to make the batter. I only made a partial batch of the mix because I didn’t know how it would be, but next time I’ll make the whole thing! The pancakes are pretty small, so if you’re feeding a family, you might want to double the batch of batter. The three of us almost went through one batch.

To make the mix:

• 3 1/2 cups (12 1/4 ounces) old-fashioned or quick rolled oats
• 4 cups (1 pound) King Arthur whole wheat flour, traditional or white wheat
• 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
• 3 tablespoons (1 1/4 ounces) sugar
• 3 tablespoons (1 1/2 ounces) baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 3/4 cup (5 1/4 ounces) vegetable oil

Grind the oats in a food processor until they’re chopped fine, but not a powder. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably the bowl of an electric mixer. Mix on low speed, and drizzle the oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of the mix in your hand; if it holds together, it’s just right. If it won’t hold together, stir in 1 tablespoon of oil at a time, until it does. Store indefinitely in an airtight container in the freezer.

To make pancakes:

• 1 cup mix
• 1 cup buttermilk (or 1/2 cup each yogurt and milk)
• 1 tablespoon orange juice
• 1 large egg

Whisk together above ingredients. Don’t worry if the batter seems thin at first; it’ll thicken as it stands. Let the batter stand for 15 minutes before cooking.

Heat your griddle or pan till a drop of water sputters when you drop it on the surface. Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here. Cook the pancakes till they’re golden brown on the bottom, flip them over, and cook till golden brown on the other side. Serve with butter and syrup; fresh fruit is a plus, of course. Yield: 10 medium-sized (3 1/2″) pancakes.

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