Buttermilk Bran Cakes with Apple-Walnut Topping

Ingredients

• 1/3cup high-fiber wheat bran cereal, such as Kellogg's All-Bran  Bran Buds
• 1 1/4cups buttermilk or sour milk*
• 1egg
• 2tablespoons packed brown sugar
• 2teaspoons vegetable oil
• 1cup all-purpose flour
• 1teaspoon baking powder
• 1/2teaspoon baking soda
• 1/4teaspoon salt
• 1cup chopped apple
• 1/4cup coarsely chopped walnuts
• 1tablespoon sugar
• 1/4teaspoon ground cinnamon
• 1/3cup vanilla low-fat yogurt
• Nonstick cooking spray
• Ground cinnamon (optional)

• 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.