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Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/3 cup whole wheat flour

  3. 1/3 cup quick-cooking oats

  4. 2 tablespoons sugar

  5. 2 teaspoons baking powder

  6. 1 teaspoon baking soda

  7. 1 teaspoon salt

  8. 2-1/4 cups buttermilk

  9. 2 eggs, lightly beaten

  10. 2 tablespoons vegetable oil

  11. 1 cup fresh or frozen blueberries, optional CRUNCHY TOPPING:

  12. 1/2 cup quick-cooking oats

  13. 1/4 cup chopped slivered almonds

  14. 1/4 cup packed brown sugar

  15. 1 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. In a bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle; pour 1/4 cup of batter over topping. Immediately sprinkle with another teaspoonful of topping; turn when bubbles form on top of pancake. Cook until second side is golden brown. Yield: 14-16 pancakes.

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