In a bowl whisk unitedly 1 cup of the buttermilk and the oats and let
the mixture signify 15 proceedings. In a large bowl whisk together the
egg, the brown bread, and the apple. Stir in the flours, the baking
tonic, the saltiness, the cinnamon, 2 tablespoons of the oil, the oats
assortment, and the unexpended 1/4 cup buttermilk and combine the batter
good. Heat a griddle over moderate heat until it is hot enough to
make drops of water scatter over its rise, brush it with the
additional oil, and drop the batter by half-filled 1/4-cup measures
onto it. Cook the pancakes for 1 to 2 minutes on each slope, or until
they are golden and cooked through. Serve the pancakes with syrup.

Makes twelve-4-edge pancakes, serving 2.