Method

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 two to three minutes or until bottoms are golden and edges look dry; turn and cook for one to two min longer or until dolmen and puffed.
5. Repeat with remaining batter, adjusting heat as necessary to prevent burning and buttering pan between batches.