Crunchy Pancakes
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 473.18 ml all-purpose flour
- 78.78 ml whole wheat flour
- 78.78 ml quick-cooking oats
- 29.58 ml sugar
- 9.85 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 4.92 ml ground cinnamon
- 532.32 ml buttermilk
- 2 eggs, lightly beaten
- 29.58 ml vegetable oil
- 236.59 ml fresh blueberries (optional) or 236.59 ml frozen blueberries (optional)
-
CRUNCHY TOPPING
- 118.29 ml quick-cooking oats
- 59.14 ml chopped slivered almonds
- 59.14 ml packed brown sugar
- 4.92 ml ground cinnamon
directions
- In a large bowl combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon.
- In a medium bowl whisk together buttermilk, eggs and oil. Stir into dry ingredients until just blended.
- Fold in blueberries and set aside.
- In medium bowl combine topping ingredients and set aside.
- Heat large skillet or griddle over medium heat. Sprinkle 1 tablespoon of topping onto griddle and pour 1/4 cup batter on top over topping.
- Immediately sprinkle with another tablespoon of topping. Grill until bubbles form on top of pancake and flip, cooking until second side is golden brown. Repeat until all topping and batter are used. Serve hot.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!