| 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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