1 cup old-fashioned rolled oats
1 cup unbleached or all-purpose flour
1/2 cup whole-wheat flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 cups milk
2 tablespoons firmly packed brown sugar
5 tablespoons butter, melted
Butter for greasing skillet
Warm pure maple syrup for drizzling on top

Cook's notes: These creamy cakes are good plain or as a showcase for berries and fruit. Make sure your pan is fully heated at medium high heat before dropping in the first batter.

Grind oats: Whirl the oats in a food processor or blender until they become a fine powder; a few traces of flakes are fine.

Mix dry ingredients: Pour ground oats into a large bowl, then mix in the all-purpose and wheat flours, baking powder, and salt. Set aside.

Mix wet ingredients: In a medium-sized bowl, beat the eggs lightly, and then whisk in the milk and brown sugar.

Combine: Make a well in the dry ingredients. Pour in the egg mixture, and stir briefly. Add the butter, and blend just until no traces of dry are visible. Let the batter stand for several minutes.

Cooking: Heat a large skillet or griddle over medium-high heat, then butter it lightly. Drop the batter by heaping tablespoonfuls, and cook until the pancake bottoms are golden, and bubbles are popping on the surface, about 1 minute. Turn and cook 1 minute on the other side. Keep warm in 250-degree oven. Repeat with the remaining batter.

Serving: Serve immediately with syrup.

Makes about 14 four-inch pancakes