Buttermilk Bran Cakes with Apple-Walnut Topping
Buttermilk Bran Cakes with Apple-Walnut Topping:
1/3 cup high-fiber wheat bran cereal.
11/4 cups butter milk or sour milk
2 tablespoons packed brown sugar
2 teaspoon vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup chopped apple
¼ cup coarsely chopped walnut
1 tablespoon sugar
¼ teaspoon ground cinnamon
¼ cup vanilla low fat cinnamon
Non stick cooking spray ground cinnamon (optional)
- Place cereal in a medium bowl. Add buttermilk, egg, brown sugar, and oil; mix well. Let stand for ten minutes. Meanwhile, in a small bowl stir together flour, baking soda, and salt; set aside.
- For apple-walnut topping, in another small bowl combine apple and walnuts. Combine sugar and the ¼ tea spoon; toss with apple mixture. Stir yogurt until creamy; gently stir into apple mixture.
- Add flour mixture to buttermilk mixture, stirring until combined. Coat a griddle with cooking spray. Heat griddle to medium low (about 250 F). For each pancake, pour ¼ cup of the better onto hot griddle. Cook for 1 to 2 min or until bottom is golden. Transfer to a serving platter; keep warm while cooking the remaining pancakes with apple walnut topping. If desired, sprinkle with additional cinnamon. Makes 4 servings ( 2 pancakes and i/2 cup topping each).
Tip: to make 1¼ cup sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 ¼ cup total liquid; stir. Let stand for 5 minutes before using.