Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl.

In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined.

Gently fold the wet ingredients into the dry ingredients.

Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan.

Lower to medium-low.

Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges.

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 pancake.

Continue with the rest of the batter.

Serve the pancakes hot, straight from the skillet or keep them warm in a low oven.

We also found these to reheat surprisingly well the next morning, again in a low oven.

Do ahead: Although the batter is best if using 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, one tablespoon at a time, with milk.

Take care not to overmix.

Let cool.

This can also be cooked in a microwave.