HOT GRIDDLE CAKES

IT'S THE WEEKEND AND THE PERFECT TIME TO GATHER AROUND THE TABLE FOR EVERYONE'S FAVORITE BREAKFAST!

INGREDIENTS

1 medium apple

1 1/2 cups complete buttermilk pancake mix

1/2 cup quick oats (not instant)

1/2 teaspoon ground cinnamon

1 1/2 cups water

 Vegetable oil

DIRECTIONS

Peel, core and slice apple using Apple Peeler/Corer/Slicer and place apple on Cutting Board. Cut apple in quarters with Quikut Paring Knife. Chop apple pieces, a few at a time, using Food Chopper. 

In Classic Batter Bowl, combine pancake mix, oats and cinnamon. Add water and stir with Stainless Whisk just until the large lumps disappear. (The batter should have small lumps.) Stir in chopped apple. 

Lightly spray (11-in.) Square Griddle with vegetable oil using Kitchen Spritzer. Heat griddle over medium heat 1-3 minutes or until shimmering. (Sprinkle griddle with a few drops of water. When the drops sizzle and then disappear, it's ready for cooking.) 

For each pancake, pour about 1/4 cup batter onto griddle. ( You'll be able to cook 4 pancakes at a time.) Cook until bubbles appear on the surfaces and edges look cooked. Turn pancakes over with Nylon Turner and cook until golden brown on bottoms. 

Yield:

12-14 pancakes

4  servings

Nutrients per serving:

Approximately 360 calories and 10 grams of fat

Cook's Tips:

For tender, fluffy pancakes be careful not to overmix the batter. Besides, those little lumps will disappear while the pancakes cook.

Patience...patience. Turn pancakes only once or you'll get tough results.

For thicker pancakes, you can use a little less water. For thinner pancakes, use a little more water.