Apple And Cinnamon Oatmeal Pancakes
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|2/3 capple; Firmly packed, grated, peeled, juice squeezed out|
|1 tsBaking soda|
|6 tbWhole-wheat flour|
|2 tblight brown sugar; Firmly packed|
|Maple syrup; as an accompaniment|
|2/3 cQuick-cooking rolled oats;|
|6 tbAll-purpose flour|
|1 1/4 cButtermilk|
|1 lgEgg; beaten lightly|
|2 tbVegetable oil; plus more for brushing the griddle|
Apple And Cinnamon Oatmeal Pancakes Preparation
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
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