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Country Crunch Pancakes

Country.Chef's picture
  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)
  Sugar 2 Tablespoon
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 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.

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Country Crunch Pancakes Recipe