1/2 c. all-purpose flour
1/2 c. quick-cooking oats
3/4 c. buttermilk
1/4 c. milk
1 tbsp. sugar
2 tbsp. vegetable oil
1 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/4 tsp. salt

Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons of additional milk.) Grease a heated griddle, if necessary, with shortening, using a pastry brush. (To see if griddle is hot enough, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.) For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown. Serve with applesauce if desired. Makes 10 to 12 pancakes.