Ingredients
1 1/2
cups Gold Medal™ whole wheat flour
1
cup Total™ Raisin Bran cereal
2
tablespoons packed brown sugar
1
tablespoon baking powder
1/2
teaspoon salt
1
teaspoon ground cinnamon
2
eggs, lightly beaten
1 3/4
cups buttermilk
2
tablespoons cooking oil
2
cups unsweetened applesauce
Preparation
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.
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 1/4 cup batter onto the hot griddle.
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 1/2 teaspoon ground cinnamon.
