50+ Friends Club Cookbook -- Eggs and Cheese -- Country Crunch Pancakes

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Country Crunch Pancakes

From the Kitchen of: Sylvia Andrew
Source: Country Extra - May/96

2	C	All-purpose flour
1/3	C	Whole wheat flour
1/3	C	Quick-cooking oats
2	tbsp	Sugar
2	tsp	Baking powder
1	tsp	Baking soda
1	tsp	Salt
1	tsp	Ground cinnamon
2Ľ	C	Buttermilk
2		Eggs, lightly beaten
2	tbsp	Vegetable oil
1	C	Fresh or frozen blueberries, optional

CRUNCHY TOPPING:

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