Strawberry Lemon Pancakes
  • ½ cup old fashioned rolled oats
  • 1 and ¼ cups buttermilk
  • 1 cooking apple (like Granny Smith), peel and grate
  • 1 lemon, grate entire lemon
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 cup (4.25 ounces) all purpose flour or white whole wheat flour
  • 1 egg
  • 2 Tb. butter, melted
  • 1 cup strawberries, chopped (or cherries, blueberries, blackberries, etc.)
  • sweetened whipped cream
  1. Before you do anything, in a medium bowl, mix the oats and buttermilk together. Set aside.
  2. Grate the apple and lemon.
  3. In a large bowl, whisk together the dry stuff: salt, baking soda, baking powder and flour.
  4. Add lemon, apple, egg and butter to the wet oat mixture.
  5. Pour the wet ingredients over the dry ingreidents. Stir until just combined.
  6. If using whole wheat flour, allow the wheat to soak for 5 minutes. If using all purpose, cook immediately.
  7. Pour batter in spoonfuls onto a hot non-stick (or buttered) skillet or griddle (I set my griddle for 350 degrees). Once bubbles form on top, flip and cook another 2-3 minutes.
  8. Serve with strawberries and whipped cream.
To measure flour without scale, spoon the flour out of the flour container into the measuring cup.

Recipe adapted slightly from King Arthur Flour
Recipe by Whisk Together at