Oatmeal Pancakes With Cider Sauce

Oatmeal Pancakes With Cider Sauce (Adapted from Southern Living)

For the pancake batter

1 cup old-fashioned rolled oats
1 cup whole-wheat pastry flour
1/4 cup instant nonfat dry milk powder
1/4 cup wheat germ
1 tablespoon brown sugar
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cardamom
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted

For the cider sauce

2 cups apple cider
3 tablespoons brown sugar
2 tablespoons potato starch
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon cardamom
pinch salt
4 tablespoons unsalted butter

To prepare pancake batter

In a food processor, add oats and pulse until finely ground.

In a large bowl, whisk together ground oats, flour, milk powder, wheat germ, brown sugar, baking soda, cinnamon, salt and cardamom.

In a medium bowl, whisk together buttermilk, eggs and butter.

Preheat griddle.

Pour wet ingredients into the dry and mix just until combined. Set aside and let rest for 5 minutes.

Pour about 1/4 cup batter for each pancake onto the hot griddle coated with cooking spray. Cook pancakes until tops are covered with bubbles and edges look cooked - gently flip pancakes over and cook until the other side has turned golden.

To prepare the cider sauce

In a medium saucepan, whisk together cider, sugar, potato starch, juice, cinnamon, nutmeg, cardamom and salt. Bring to a boil over medium heat while whisking constantly - let cook 1 minute. Remove from heat and whisk in butter until melted. Serve sauce with pancakes.

Makes about 6 to 8 servings.

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