Recipe: Lemon Zephyr Pancakes (King Arthur Flour recipe using apple and oats)

LEMON ZEPHYR PANCAKES

"Should you wake up some morning and have a little extra energy to explore, or just an apple and some buttermilk in the house, I encourage you to branch out of your pancake routine and try these. The ingredients are pretty basic, but when they're combined and sitting under a warm trickle of maple syrup, they're the stuff that great food memories are made of. The hint of lemon reveals itself on the first bite and the overall texture is as light as a breeze: a zephyr."

1/2 cup uncooked rolled oats (1 3/4 ounces)
1 1/4 cups buttermilk (10 ounces)
1 apple, peeled and grated (Granny Smith preferred)
grated zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup King Arthur Unbleached All-Purpose Flour (4 1/4 ounces)
1 large egg
2 tablespoons butter, melted (1 ounce)
10 scrapes fresh nutmeg (or 1/4 teaspoon ground nutmeg)

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 egg, butter, apple, lemon zest, and nutmeg to the oat mixture, beating to combine. Stir in the dry ingredients until evenly moistened.

Cook by the 1/4-cupful on a preheated greased griddle.

Serve with warm maple or strawberry-rhubarb syrup.

Makes 10 (4-inch) pancakes
Source: The Baking Sheet, 2006 Spring (Vol. XVII, No. 3), King Arthur Flour, Inc.