Country Crunch Pancakes Recipe

Country Crunch Pancakes Recipe photo by Taste of Home

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I adapted this from a regular pancake recipe. They're simply delicious! My kids especially like them.

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Country Crunch Pancakes Recipe

Prep/Total Time: 25 min.

Yield: 7-8 Servings

10 15 25

Ingredients

2 cups all-purpose flour
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2-1/4 cups buttermilk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 cup fresh or frozen blueberries, optional
CRUNCHY TOPPING:
1/2 cup quick-cooking oats
1/4 cup chopped slivered almonds
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Directions

In a 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 teaspoonful of topping; turn when bubbles form on top of pancake. Cook until second side is golden brown. Yield: 14-16 pancakes.

Nutritional Facts 1 serving (2 each) equals 298 calories, 8 g fat (1 g saturated fat), 56 mg cholesterol, 644 mg sodium, 47 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Country Crunch Pancakes in Country Extra May 1996, p51