Country Crunch Pancakes Recipe
Summary
MethodFried
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Whole wheat flour | 1/3 Cup (16 tbs) | |
| 1/3 cup quick-cooking oats | ||
| Sugar | 2 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Buttermilk | 1/4 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Vegetable oil | 2 Tablespoon | |
| Frozen blueberries | 1 Cup (16 tbs) | |
| 1/2 cup quick-cooking oats | ||
| Slivered almonds | 1/4 Cup (16 tbs), chopped (CRUNCHY TOPPING:) | |
| Packed brown sugar | 1/4 Cup (16 tbs) (CRUNCHY TOPPING:) | |
| Ground cinnamon | 1 Teaspoon (CRUNCHY TOPPING:) | |
Directions
In a mixing bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon.
Combine buttermilk, eggs and oil; stir into dry ingredients just until blended.
Fold in blueberries if desired.
Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle; pour 1/4 cup of batter over topping.
Immediately sprinkle with another tea-spoonful of topping; turn when bubbles form on top of pancake.
Cook until second side is golden brown.
Combine buttermilk, eggs and oil; stir into dry ingredients just until blended.
Fold in blueberries if desired.
Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle; pour 1/4 cup of batter over topping.
Immediately sprinkle with another tea-spoonful of topping; turn when bubbles form on top of pancake.
Cook until second side is golden brown.
Chef
