Buttermilk Bran Cakes with Apple-Walnut Topping

February 14, 2018

Ingredients

  • 1/3cup high-fiber wheat bran cereal, such as Kellogg's All-Bran  Bran Buds
  • 1 1/4cups buttermilk or sour milk*
  • 1egg
  • 2tablespoons packed brown sugar
  • 2teaspoons vegetable oil
  • 1cup all-purpose flour
  • 1teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/4teaspoon salt
  • 1cup chopped apple
  • 1/4cup coarsely chopped walnuts
  • 1tablespoon sugar
  • 1/4teaspoon ground cinnamon
  • 1/3cup vanilla low-fat yogurt
  • Nonstick cooking spray
  • Ground cinnamon (optional)
  • Directions

    1. Place cereal in a medium bowl. Add buttermilk, egg, brown sugar, and oil; stir to mix well. Let stand for 10 minutes. Meanwhile, in a small bowl stir together flour, baking powder, baking soda, and salt; set aside.
    2. For apple-walnut topping, in another small bowl combine apple and walnuts. Combine sugar and the 1/4 teaspoon cinnamon; toss with apple mixture. Stir yogurt until creamy; gently stir into apple mixture.
    3. Add flour mixture to buttermilk mixture, stirring until combined. Coat a griddle with cooking spray. Heat griddle to medium-low (about 250 degrees F). For each pancake, pour 1/4 cup of the batter onto hot griddle. Cook for 1 to 2 minutes or until bottom is golden. Flip pancake; cook about 1 minute more or until golden. Transfer to a serving platter; keep warm while cooking the remaining pancakes. Serve pancakes with apple-walnut topping. If desired, sprinkle with additional cinnamon.

    From the Test Kitchen

    *

    To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

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