Whole Wheat-Oat Pancakes

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   1.

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   Whisk together flours, oats, baking soda, and salt in a large bowl until evenly combined; set aside.

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   2.

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   Whisk together milk, melted butter, and egg in a medium bowl until combined.

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   Make a well in the flour mixture and add the milk mixture.

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   Stir until just moistened, about 40 strokes.

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   Set batter aside to rest while the griddle heats, but dont let it rest longer than 10 minutes.

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   3.

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   Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat.

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    Test to see if the pan is hot enough by sprinkling a few drops of cold water in it: If the water bounces and sputters, the pan is ready; if it evaporates instantly, the pan is too hot.

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    Using a paper towel, rub the pan with vegetable oil.

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    4.

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    Ladle batter into the pan: 1/2 cup for large (6-inch) pancakes, or 1/4 cup for smaller (4-inch) pancakes.

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    Cook until bubbles completely cover the top, about 3 to 4 minutes.

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    Flip and cook on the other side until bottoms are golden brown, about 2 minutes.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.