You are here

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2694 Calories from Fat 645

% Daily Value*

Total Fat 72 g111.3%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 4260.2 mg177.5%

Total Carbohydrates 436 g145.5%

Dietary Fiber 32.9 g131.5%

Sugars 102.4 g

Protein 88 g176%

Vitamin A 11.7% Vitamin C 24.2%

Calcium 109.1% Iron 117.4%

*Based on a 2000 Calorie diet

Country Crunch Pancakes Recipe