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.
