Apple and Cinnamon Oatmeal Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1 1/4 cups buttermilk |
2/3 cup quick-cooking rolled oats (not instant) |
1 large egg, beaten lightly |
2 tablespoons firmly packed light brown sugar |
2/3 cup firmly packed grated peeled granny smith apple, excess juice squeezed out |
6 tablespoons all-purpose flour |
6 tablespoons whole-wheat flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
2 tablespoons vegetable oil plus additional for brushing the griddle |
maple syrup as an accompaniment |
Directions:
1. In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup.
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