I know, this is not a very good picture depicting pancakes, but it wasn’t until after I made my breakfast this morning and had covered my pancakes with syrup and eggs that I decided to write a post about these delicious pancakes. And I might add, the word delicious is putting it mildly.
These are always my go-to family/company pancakes. I have yet to serve these without someone asking for the recipe. I originally got the RECIPE, many years ago, from a Taste of Home magazine and it is now available on the internet. To take these pancakes one step further, making them “Over-the-Top” Brown Sugar Oatmeal Apple Pancakes, I add 1-1/2 teaspoons ground cinnamon and 1 thinly sliced and diced apple (I use Gala apples). To peel and slice my apples, I use an Apple/Peeler/Corer/Slicer. I then slice my peeled apple stack into 8th’s. Per approximate 1/4 cup batter, you will get 9 pancakes. I occasionally make these on the weekends, and I always double the recipe, keeping the left-overs in the fridge. We eat them for breakfast almost every morning during the week, until they are gone. They re-heat really well in the microwave, making breakfast a snap on busy mornings.
BROWN SUGAR OATMEAL APPLE PANCAKES
1/2 cup wheat flour
1/2 cup white flour
1/2 tsp. baking soda
1/2 tsp. salt (I use sea salt)
1-1/2 tsp. ground cinnamon
1/3 cup packed, brown sugar
1 cup buttermilk
1 egg, beaten
2 T. vegetable oil
1/2 cup plus 2 T. quick-cooking oats
1 sliced/diced apple
In a large mixing bowl, combine and mix together the flours, soda, salt, cinnamon and br. sugar. To the flour mixture, add buttermilk, egg, and oil, then mix until combined. Stir in oats and apple slices. Pour by 1/4 cupfuls onto a lightly greased, hot griddle. When bubbles form on top, flip pancakes over and cook the other side until a nice, golden brown.
**You will need to watch these your first time around because they do not bubble on top as much as regular pancakes.