| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | September 1 | 1 | servings | |
INGREDIENTS
| 1 1/4 | c | Buttermilk |
| 2/3 | c | Quick-cooking rolled oats; (not instant) |
| 1 | lg | Egg; beaten lightly |
| 2 | tb | Firmly packed light brown sugar |
| 2/3 | c | Firmly packed grated peeled Granny Smith; excess juice |
| ; apple, squeezed out | ||
| 6 | tb | All-purpose flour |
| 6 | tb | Whole-wheat flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 2 | tb | Vegetable oil plus additional for |
| ; brushing the griddle | ||
| Maple syrup as an accompaniment |
INSTRUCTIONS
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. Gourmet September 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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