Country Crunch Pancakes
|All purpose flour||2 Cup (32 tbs)|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|Quick-cooking oats||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Buttermilk||2 1⁄4 Cup (36 tbs)|
|Eggs||2 , lightly beaten|
|Vegetable oil||2 Tablespoon|
|Blueberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|For crunchy topping:|
|Quick cooking oats||1⁄2 Cup (8 tbs)|
|Chopped slivered almonds||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
In a mixing 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 tea-spoonful of topping; turn when bubbles form on top of pancake.
Cook until second side is golden brown.