Apple And Cinnamon Oatmeal Pancakes

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1/2 ts Salt
2/3 c apple; Firmly packed, grated, peeled, juice squeezed out
1 ts Baking soda
6 tb Whole-wheat flour
2 tb light brown sugar; Firmly packed
1 ts Cinnamon
Maple syrup; as an accompaniment
2/3 c Quick-cooking rolled oats;
6 tb All-purpose flour
1 1/4 c Buttermilk
1 lg Egg; beaten lightly
2 tb Vegetable oil; plus more for brushing the griddle

Original recipe makes 1



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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Calories Per Serving: 1370 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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