Instructions

  1. Place the oats in a mixing bowl and pour the buttermilk over them. Let the oats soak while you peel and grate the apple and zest the lemon.
  2. In a small bowl, whisk together the salt, baking soda, baking powder, and flour; set aside.
  3. Add the apple, lemon zest, egg, butter, and nutmeg to the oat mixture, beating to combine. Stir in the dry ingredients until evenly moistened,
  4. Bake pancakes by the 1/4-cupful on a preheated greased griddle. Serve with warm maple, raspberry, or strawberry-rhubarb syrup.
  5. Yield: 10 medium (4") pancakes.

Tips from our Bakers

  • If you don't have buttermilk in the house, you can substitute a mixture of 1/2 cup plain (not Greek-style) yogurt and 3/4 cup milk. You could add a little squeeze of lemon juice to the mixture while you're at it, for good measure.