Ingredients
- 1-1/4 cups (300 mL) all-purpose flour
- 1 tbsp (15 mL) each granulated sugar and baking powder
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) quick-cooking rolled oats
- 3/4 tsp (4 mL) cinnamon
- 1 egg
- 1-1/2 cups (375 mL) milk
- 1/4 cup (50 mL) melted butter or vegetable oil
- 1 cup (250 mL) grated peeled apple
- 1/2 cup (125 mL) raisins
- Toppings:
- Vanilla yogurt
- Cinnamon
Steps
- In large bowl, whisk together flour, sugar, baking powder, salt, oats and cinnamon.
- In separate bowl, beat together egg, milk and melted butter or vegetable oil; add to dry ingredients and mix just until lumpy. Add apple and raisins; mix just until incorporated.
- Heat nonstick skillet over medium heat; brush with vegetable oil. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula if necessary. Cook for 1-1/2 to 2-1/2 minutes or until underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes or until underside is golden. Serve hot with vanilla yogurt and cinnamon.
