Farm-Favourite Oatmeal Pancakes

Directions

1. In a large bowl, combine rolled oats and milk. Let stand 5 minutes.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon.
3. Whisk eggs and 1/4 cup (60 mL) butter into milk mixture until blended. Pour over flour mixture and stir just until combined.
4. Heat a large nonstick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.