A few weeks ago, I was able to go apple picking with all my children. Now that the girls are adults, it is rare to get all of them together, and even more rare to be able to all be together on an excursion. But on this cold but sunny day, we all went to Milburn Orchards in Elkton, Maryland and picked A LOT of apples.
So, now that the girls all dispersed back to their universities, we have a refrigerator full of apples that need to be eaten or cooked with….In other words…eaten!
This morning it was pancakes. Cam loves when I sprinkle brown sugar on the pancakes as they cook, so I decided to add a streusel topping to the pancakes. You couldn’t really see the topping once they cooked, but boy, did they taste good!
Topped with a little maple syrup, they were probably some of my favorite pancakes I have ever eaten.
Apple Oat Bran Pancakes with Streusel Topping
3/4 cup oat bran
1/2 cup whole wheat flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup milk
1 Tbsp butter, melted
2 tsp honey, warmed slightly (use local)
~1 cup grated apple, more or less (1 large apple from Milburn Orchards)
butter for the pan
1/8 cup plus brown sugar
1/8 cup whole wheat flour
1/8 cup old-fashioned or quick-cooking oats
1 tablespoon cold butter
In a large bowl, mix together dry pancake ingredients.
In a medium bowl, add egg, milk, butter and honey – whisk.
Drain off excess liquid from apples. Pour wet ingredients and apple into dry, whisk just til combined. Set aside.
For streusel topping: In a medium bowl, mix brown sugar, flour, oats. Cut in butter using pastry blender or fork until mixture is crumbly.
Heat the griddle/pan over medium-high heat.
Coat with butter, add batter 1/4- 1/2 cup at a time. Sprinkle on streusel topping. When bubbles start to form in pancake (about 2 -3 minutes), check the bottom, if golden brown, flip.
Cook another minute or 2, check bottom. When golden brown, they are done. Enjoy!
Makes 10-12 pancakes.