Spiced Two-Grain Pancakes

• 1 cup milk
• 1 large egg
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1 cup old-fashioned oats
• 1/4 cup plus 1 tablespoon packed brown sugar
• 3/4 cup all-purpose flour
• 1/4 cup toasted wheat germ
• 1 teaspoon baking soda
• 1 1/4 teaspoons ground ginger
• 1 1/4 teaspoons ground cinnamon
• a scant 1/2 teaspoon ground cloves
• 1 teaspoon salt
• vegetable oil for brushing griddle
• Accompaniment: pure maple syrup, heated

1. In a blender blend all pancake ingredients except oi until just combined.
2. Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil.
3. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are brown, about 2 minutes.
4. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 2 minutes.
5. Serve pancakes with syrup.

milk, egg, unsalted butter, oldfashioned oats, brown sugar, flour, toasted wheat germ, baking soda, ground ginger, ground cinnamon, ground cloves, salt, vegetable oil, maple syrup

Taken from www.epicurious.com/recipes/food/views/spiced-two-grain-pancakes-14407 (may not work)