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Suggest a better descriptionIn 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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Serving Size: 1 Serving (726g) | ||
Recipe Makes: 1 | ||
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Calories: 1370 | ||
Calories from Fat: 340 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.7g | 50 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 223.8mg | 69 % | |
Sodium 2257.2mg | 78 % | |
Potassium 1578.1mg | 42 % | |
Total Carbohydrate 212.6g | 63 % | |
Dietary Fiber 28.1g | 113 % | |
Sugars, other 184.5g | ||
Protein 53.2g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1370
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