Apple and Cinnamon Oatmeal Pancakes

• 1 1/4 cups buttermilk
• 2/3 cup quick-cooking rolled oats (not instant)
• 1 large egg, beaten lightly
• 2 tablespoons firmly packed light brown sugar
• 2/3 cup firmly packed grated peeled Granny Smith apple, excess juice squeezed out
• 6 tablespoons all-purpose flour
• 6 tablespoons whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons vegetable oil plus additional for brushing the griddle
• maple syrup as an accompaniment

1. In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes.
2. In a large bowl whisk together the egg, the brown sugar, and the apple.
3. 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.
4. 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.
5. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through.
6. Serve the pancakes with syrup.

buttermilk, quickcooking, egg, brown sugar, apple, allpurpose, wholewheat flour, baking soda, salt, cinnamon, vegetable oil, maple syrup

Taken from www.epicurious.com/recipes/food/views/apple-and-cinnamon-oatmeal-pancakes-12835 (may not work)