Top | Breakfast
(recipe, Caroline Cummins)
This whole-grain recipe, which essentially uses the proportions of Classic Buttermilk Pancakes, is an easy way to approximate the flavors of Oatmeal-Apple Pancakes if you don't happen to have leftover cooked oatmeal on hand. (It's also similar to Ellie Krieger's Whole-Wheat Apple Pancakes.) You can skip the spices, but they add a whiff of apple pie to the finished pancakes.
- 2 cups whole-wheat pastry flour (see Note)
- ½ cup rolled oats
- 2 Tbsp. sugar
- 1½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- ¼ tsp. ground allspice
- 3 Tbsp. butter, melted and slightly cooled
- 2 eggs
- 2 cups buttermilk
- 1 tsp. vanilla extract
- 1 medium apple, peeled and grated
- Butter and maple syrup, for serving
- Put the dry ingredients in a bowl and whisk them together. Put the wet ingredients in a larger bowl and mix them together. Whisk the dry ingredients into the wet ingredients just until blended.
- Use a ½ cup or ⅓ cup measure to ladle the batter onto a preheated electric griddle, nonstick grill pan, or cast-iron pan (Use a little melted butter to grease the pan if necessary.)
- Serve warm, passing the butter and maple syrup at the table.
You can try a mix of flours, whisking in some ordinary flour or spelt flour or a bit of finely ground cornmeal, if you like.