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

Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2-4 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. Makes 10-12 pancakes.