Apple and Cinnamon Oatmeal Pancakes

Source: Epicurious, Gourmet September 1990

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 (see notes below)
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

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. Serve the pancakes with syrup.

Makes twelve-4-inch pancakes, serving 2.
Gourmet
September 1990

My Notes: I didn't sqeeze out the apple juice (following the advice of the CLBB poster. The pancakes were pretty moist inside, but the batter was not runny at all - in fact, quite thick. I may try squeezing the juice out just to see what difference it makes next time. The recipe says it makes 12 4-inch pancakes as written but I got about 18-20 4-inch pancakes after DOUBLING the recipe, so it doesn't seem to jive. And as for serving 2 - not many in our family eat 4-inch pancakes!

I talked about this recipe HERE.