One half cup plus two teaspoons quick-cooking oats. Whole wheat flour, half a cup half cup all-purpose flour 1/2 teaspoon baking soda
1/2 teaspoon salt; 1/3 cup packed brown sugar one huge egg Two teaspoons melted butter 1 cup buttermilk
Combine in a small bowl the whole wheat flour, all-purpose flour, baking soda, salt, brown sugar. Stir thoroughly to guarantee homogeneity of all elements.
Beat the egg in still another small bowl. Whisk everything together until thoroughly blended adding the melted butter and buttermilk.
Pour the wet components gradually into the dry ones. Stirring just gently will help the batter to unite. If there are some lumps, do not overmix.
Over medium heat, greasily a big cast-iron skillet or griddle and cover. Let it heated through a few minutes before cooking.
Spoon the batter in skillet 1/3 cup parts. Let them fry till surface bubbles develop. Flip gently; cook the other side till golden brown.
Take the pancakes off of the skillet and present right away. Add your preferred toppings—fruit, butter, syrup, or cheese—then savor a warm, Southern breakfast.