Apple And Cinnamon Oatmeal Pancakes Recipe
Ingredients
| Buttermilk | 1 1/4 Cup (16 tbs) | |
| Quick | 2/3 Cup (16 tbs), rolled | |
| 1 large egg, beaten lightly | ||
| Firmly packed light brown sugar | 2 Tablespoon | |
| 2/3 cup firmly packed grated peeled Granny | ||
| Smith apple, excess juice squeezed out | ||
| All purpose flour | 6 Tablespoon | |
| 6 tablespoons whole-wheat flour | ||
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon (For brushing) | |
| Maple syrup as an accompaniment | ||
Directions
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.
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.
Chef
