30m$5.36Apple Oat Second Breakfast Cakes
Tender griddle cakes made with oats, apples, milk, honey, and butter for a sweet cottage morning. Cozy, rustic, and generous enough for second breakfast.
- Energy
- 507 calories per serving
- Protein
- 9 g per serving
- Carbs
- 71.4 g per serving
- Fat
- 21.4 g per serving
- Sodium
- 516 mg per serving
Shopping options
vanilla extract
1 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
4%
rolled oats
1.5 Cup
Quaker® Old Fashioned Oats
10%
honey
3 Tablespoon
Smart Way™ Honey
9%
unsalted butter
6 Tablespoon
Kroger® Unsalted Butter Sticks
19%
ground cinnamon
1 Teaspoon
Private Selection® Ground Cinnamon Shaker
6%
whole milk
1.25 Cup
Kroger® Vitamin D Whole Milk Half Gallon
16%
all-purpose flour
0.75 Cup
Kroger® Bleached All Purpose Flour
4%
baking powder
2 Teaspoon
Kroger® Baking Powder
3%
apples, grated
2 Count
Large Gala Apple - Each
100%
fine salt
0.5 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- rolled oats-1.5 cups
- whole milk-1.25 cups
- apples-2 medium
- all-purpose flour-0.75 cups
- unsalted butter-6 tbsp
- honey-3 tbsp
- baking powder-2 tsp
- ground cinnamon-1 tsp
- vanilla extract-1 tsp
- fine salt-0.5 tsp
Grate the apples on a box grater, then melt the butter and let it cool slightly while you measure the remaining ingredients.
Keep fingertips clear of the box grater surface while grating apples.
Let melted butter cool slightly before adding it to the batter.
In a large bowl, stir together rolled oats and whole milk; let stand for 10 minutes so the oats soften.
Whisk in the grated apples, honey, melted butter, and vanilla until the mixture looks evenly combined.
Sprinkle in the all-purpose flour, baking powder, cinnamon, and salt; fold gently until no dry streaks remain.
Heat a nonstick skillet or griddle over medium heat and brush lightly with a little melted butter from the bowl if needed.
Keep the skillet at medium heat so the honey in the batter does not scorch.
Scoop about 1/4 cup batter for each cake onto the hot surface and cook until the edges look set and the bottoms are deep golden, about 2 to 3 minutes.
Use caution around the hot skillet surface and any butter splatter.
Flip carefully and cook the second side until puffed and cooked through, about 2 minutes more.
Use a spatula to flip the cakes away from your hands to avoid hot butter splatter.
Serve warm with an extra drizzle of honey and a small pat of butter if desired.
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