1-1/4 cups buttermilk
2/3 cup quick-cooking oats
1 egg, beaten lightly
2 tablespoons firmly packed brown sugar
2/3 cup grated, peeled apple
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons vegetable oil
Maple syrup as an accompaniment
In a bowl whisk together 1 cup of the buttermilk and oats. Set aside for about 15 minutes.
In a large bowl whisk together the egg, brown sugar and apple. Stir in the flour, baking soda, salt, cinnamon, oil, the oat mixture and the remaining 1/4 cup buttermilk and mixing well.
Preheat a greased griddle over moderate heat. When hot, ladle scant 1/4 cup batter for each pancake. Pancakes are ready to turn when bubbles appear on top and the sides appear “dry”. Continue cooking until the bottoms are golden.
Serve pancakes with maple syrup.
Makes about twelve 4-inch pancakes.