1/2 cup whole wheat pastry flour
1/2 cup plain, quick-cooking (instant) oatmeal
1 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk or plain yogurt (non-fat used for analysis)
1 large egg
1 tbsp. vegetable oil (I used unrefined peanut oil)
1 tbsp. melted butter
High-heat oil for griddle
1 Preheat a well-seasoned griddle on low for 15 or 20 minutes as you make the batter.
2 Stir together the first 6 ingredients, making sure to break up any clumps of baking soda/powder.
3 Melt the butter. (I microwave on high for 20 seconds.) Whisk together buttermilk, oil, and melted butter. Whisk the egg separately in a small bowl. Add about 2 tbsp. of the buttermilk mixture to the whisked egg and beat. Slowly pour the beaten egg back into the buttermilk mixture, whisking as you pour.
4 Add dry ingredients to wet. Stir slowly until just combined and no dry pieces remain.
5 Coat griddle with about 1 tsp. high-heat oil, wipe off excess with a paper towel. Leave heat on low. Spoon about 2 to 3 tablespoons batter per pancake. Cook for 1 to 2 minutes or until edges are dry. Turn once and cook for an additional 1 to 2 minutes.
6 Recoat griddle with oil between batches, wiping off excess with a paper towel.
The oats in these pancakes cause them to need a little more time on the griddle to cook than traditional pancakes. So don't use too high a heat or you'll end up with dark exteriors and mushy centers, not unlike old Oreos left to bake on an overheated car dashboard.