Ingredients

• 3/4 cup quick-cooking oats
• 1 1/2 cups plus
• 2 tablespoons well-shaken buttermilk, divided
• 3/4 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, melted
• 1 tablespoon packed brown sugar

Preparation

Soak oats in 3/4 cup buttermilk 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Gourmet, February 2008