Apple Oat Second Breakfast Cakes

Ingredients

• 1.5 Cup rolled oats - 1 1/2 (cups)
• 1.25 Cup whole milk - 1 1/4 (cups)
• 2 Count apples, grated - 2 (medium), Use medium apples.
• 0.75 Cup all-purpose flour - 3/4 (cup)
• 3 Tablespoon honey - 3 (tablespoons), Used in the batter, with extra drizzle if desired when serving.
• 6 Tablespoon unsalted butter - 6 (tablespoons), Melted for the batter; a little may be used for the skillet or serving if desired.
• 2 Teaspoon baking powder - 2 (teaspoons)
• 1 Teaspoon ground cinnamon - 1 (teaspoon)
• 0.5 Teaspoon fine salt - 1/2 (teaspoon)
• 1 Teaspoon vanilla extract - 1 (teaspoon)

Instructions

1. Grate apples and melt butter

   1. *Grate the apples* on a box grater, then *melt the butter* and let it cool slightly while you measure the remaining ingredients.

2. Soften the oats

   2. In a large bowl, stir together *rolled oats* and *whole milk*; let stand for *10 minutes* so the oats soften.

3. Mix wet ingredients

   3. Whisk in the *grated apples*, *honey*, melted butter, and vanilla until the mixture looks evenly combined.

4. Finish the batter

   4. Sprinkle in the *all-purpose flour*, baking powder, cinnamon, and salt; *fold gently* until no dry streaks remain.

5. Heat the skillet

   5. Heat a nonstick skillet or griddle over *medium heat* and brush lightly with a little melted butter from the bowl if needed.

6. Cook the first side

   6. 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*.

7. Flip and finish

   7. Flip carefully and cook the second side until *puffed and cooked through*, about *2 minutes* more.

8. Serve warm

   8. Serve warm with an extra drizzle of *honey* and a small pat of *butter* if desired.