1 1/4 c Buttermilk
2/3 c Quick-cooking rolled oats;
-(not instant)
1 lg Egg; beaten lightly
2 tb Firmly packed light brown
-sugar
2/3 c Firmly packed grated peeled
-Granny Smith; excess juice
; apple, squeezed out
6 tb All-purpose flour
6 tb Whole-wheat flour
1 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
2 tb Vegetable oil plus
-additional for
; brushing the griddle
Maple syrup as an
-accompaniment
In a bowl whisk together 1 cup of the buttermilk and the oats and let
the mixture stand for 15 minutes. In a large bowl whisk together the
egg, the brown sugar, and the apple. Stir in the flours, the baking
soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats
mixture, and the remaining 1/4 cup buttermilk and combine the batter
well. Heat a griddle over moderate heat until it is hot enough to
make drops of water scatter over its surface, brush it with the
additional oil, and drop the batter by half-filled 1/4-cup measures
onto it. Cook the pancakes for 1 to 2 minutes on each side, or until
they are golden and cooked through. Serve the pancakes with syrup.
Makes twelve-4-inch pancakes, serving 2.
Yields
1 servings