• Butter for the pan

Dry Mix

• ¾ cup oat flour
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt

Wet Mix

• 3 tablespoons unsalted butter, melted and cooled slightly
• 1¼ cups whole milk
• 1 cup cooked oatmeal (see Note below)
• 1 tablespoon unsulphured (not blackstrap) molasses
• 2 eggs

1. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter. Whisk together the butter, milk, oatmeal, molasses, and eggs until thoroughly combined.
2. Using a spatula, gently fold the wet ingredients into the dry ingredients. For tender pancakes, it is important that you use a light hand while folding the batter with the spatula. The batter should be slightly thick, with a holey surface.
3. Although the batter is best if used 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, 1 tablespoon at a time, with milk—take great care to not overmix.
4. Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter; this is the key to crisp, buttery edges, my favorite part of any pancake. Working quickly, dollop ¼-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 batch. Rub the pan with butter and continue with the rest of the batter. If the pan is too hot or not hot enough, adjust the flame accordingly to keep results consistent.
5. Serve the pancakes hot, straight from the skillet, spooning on a bit of apple butter or the topping of your choice.