Buttermilk Bran Cakes with Apple-Walnut Topping

These cakes may use bran cereal, but you won't be able to tell them apart from regular pancakes. Our favorite part? The nutty apple-walnut topping.

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4.0 by 5 people

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  • Makes: 4 servings
  • Serving Size: 2 pancakes and 1/2 cup topping
  • Start to Finish: 30 mins

Buttermilk Bran Cakes with Apple-Walnut Topping

Directions

  1. Place cereal in a medium bowl. Add buttermilk, egg, brown sugar, and oil; stir to mix well. Let stand for 10 minutes. Meanwhile, in a small bowl stir together flour, baking powder, baking soda, and salt; set aside.
  2. For apple-walnut topping, in another small bowl combine apple and walnuts. Combine sugar and the 1/4 teaspoon cinnamon; toss with apple mixture. Stir yogurt until creamy; gently stir into apple mixture.
  3. Add flour mixture to buttermilk mixture, stirring until combined. Coat a griddle with cooking spray. Heat griddle to medium-low (about 250 degrees F). For each pancake, pour 1/4 cup of the batter onto hot griddle. Cook for 1 to 2 minutes or until bottom is golden. Flip pancake; cook about 1 minute more or until golden. Transfer to a serving platter; keep warm while cooking the remaining pancakes. Serve pancakes with apple-walnut topping. If desired, sprinkle with additional cinnamon.

From the Test Kitchen

*

To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

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Nutrition Facts (Buttermilk Bran Cakes with Apple-Walnut Topping)

  • Per serving:
  • 319 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 57 mg chol. ,
  • 559 mg sodium ,
  • 52 g carb. ,
  • 5 g fiber ,
  • 22 g sugar ,
  • 10 g pro.
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