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Ingredientes
- 1 1/4 c. buttermilk
- 2/3 c. quick-cooking rolled oats (not instant)
- 1 lrg egg beaten lightly
- 2 Tbsp. firmly packed light brown sugar
- 2/3 c. firmly packed grated peeled Granny Smith excess juice apple - squeezed out
- 6 Tbsp. all-purpose flour
- 6 Tbsp. whole-wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 Tbsp. vegetable oil plus additional for brushing the griddle maple syrup as an accompaniment
Direcciones
- In a bowl whisk together 1 c. of the buttermilk and the oats and let the mix stand for 15 min. 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 Tbsp. of the oil, the oats mix, and the remaining 1/4 c. buttermilk and combine the batter well. Heat a griddle over moderate heat till it is warm sufficient to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by
- half-filled 1/4-c. measures onto it. Cook the pancakes for 1 to 2 min on each side, or possibly till they are golden brown and cooked through. Serve the pancakes with syrup.
- Makes twelve-4-inch pancakes, serving 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 521g | |
| Calories 922 | |
| Calories from Fat 342 | 37% |
| Total Fat 38.84g | 49% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.7g | |
| Cholesterol 221mg | 74% |
| Sodium 2824mg | 118% |
| Potassium 824mg | 24% |
| Total Carbs 116.82g | 31% |
| Dietary Fiber 8.2g | 27% |
| Sugars 42.45g | 28% |
| Protein 28.49g | 46% |
