Oatmeal Pancakes

Makes about 11

3/4 cup oat flour (you can make this by pulsing rolled oats into a
food processor or spice grinder until finely ground; 1 cup of oats
yielded 3/4 cup oat flour for me)

1 cup whole wheat flour

2 tablespoons sugar

2 teaspoon baking powder

3/4 teaspoon Kosher or coarse salt

3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)

1 1/4 cups skim milk

1 cup cooked oatmeal*

1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey

2 large eggs

Whisk the dry ingredients (oat flour, flour, sugar, baking powder and
salt) together in a large bowl. In a smaller bowl, whisk the butter,
milk, cooked oatmeal, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients. Using a light
hand is important for tender pancakes; the batter should be slightly
thick with a holey surface.

Heat a 10-inch cast-iron pan or griddle over medium heat until water
sizzles when splashed onto the pan. Lower to medium-low. (This is my
tip; I find pancakes impossible to cook well over higher heats. I’ve got
more pancake tips over here.)
Rub the pan generously with butter; Boyce says this is the key to
crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter
onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the
top side of the pancake, flip the pancake and cook until the bottom is
dark golden-brown, about 5 minutes total. Wipe the pan with a cloth
before griddling the next pancake. Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm
in a low oven. We also found these to reheat surprisingly well the next
morning, again in a low oven.

Do ahead: Although the batter is best if using immediately, it
can sit for up to 1 hour on the counter or overnight in the
refrigerator. When you return to the batter, it will be very thick and
should be thinned, one tablespoon at a time, with milk. Take care not to
overmix.

* Make oatmeal, if you don’t have any leftover: Bring 2 cups of
water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on
low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you
can eat while you’re cooking.

I used a 1/3 cup for each pancake