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1 In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
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2 Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant ¼ cup batter onto the hot griddle.
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3 Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200°F oven for up to 30 minutes. Serve topped with applesauce and remaining ½ teaspoon ground cinnamon.
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4 TK Tip: For even more raisin-packed pancakes, add ¼ cup raisins to the batter.
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