
Apple
and Cinnamon Oatmeal Pancakes
Submitted
by: Jezebel Jen |
1 1/4 cup
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, cored, 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
|
Can be
prepared in 45 minutes or less.
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. Makes twelve-4-inch
pancakes, serving 2 |

To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Jezebel Jen
 
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