Apple And Cinnamon Oatmeal Pancakes
|Buttermilk||1 1⁄4 Cup (20 tbs)|
|Quick cooking rolled oats||2⁄3 Cup (10.67 tbs) (Not Instant)|
|Egg||1 Large, lightly beaten|
|Firmly packed light brown sugar||2 Tablespoon|
|Firmly packed grated peeled granny smith apple||2⁄3 Cup (10.67 tbs), excess juice squeezed out|
|All purpose flour||6 Tablespoon|
|Whole wheat flour||6 Tablespoon|
|Baking soda||1 Teaspoon|
|Vegetable oil||2 Tablespoon (Plus Additional For Brushing The Griddle)|
|Maple syrup||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For 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.