Branch out a bit from your comfy pancake recipe and try these. The hint of lemon reveals itself on the first bite, and the texture is as light as a breeze. They're particularly lovely with raspberry syrup.
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.
In a small bowl, whisk together the salt, baking soda, baking powder, and flour; set aside.
Add the apple, lemon zest, egg, butter, and nutmeg to the oat mixture, beating to combine. Stir in the dry ingredients until evenly moistened,
Bake pancakes by the 1/4-cupful on a preheated greased griddle. Serve with warm maple, raspberry, or strawberry-rhubarb syrup.
Yield: 10 medium (4") pancakes.
Substitute an equal amount, by volume, of King Arthur Rolled Oats for the oats in this recipe. They'll add slightly more chew and heartiness (and also more protein!).
