1 cup plain flour
1 tablespoon baking powder
2 tablespoons of brown sugar
1 cup Granny Smith Apples Grated
1 cup Olympic Rolled Oats
2 eggs, lightly beaten
60gm butter, melted and cooled
Extra butter for cooking
Canadian Maple Syrup
Sift the flour and baking powder into a bowl. Stir through the sugar and make a well in the centre. Whisk the milk and eggs together and pour into the well in the dry mix. Stir until combined and smooth. Allow to sit for 30 minutes. Drizzle in melted butter and stir to combine.
Heat a non stick fry pan over medium, add a smidge of butter and allow to melt. Pour in enough batter, ½ – 1 cup depending on the size you want, and allow to bubble usually 2 to 3 minutes before flipping. Keep warm and serve with bacon and a dollop of Canadian Maple Syrup.
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