In a small bowl, combine the oats and milk; let stand for 10 minutes. Put 1 cup of cold water into a small heavy saucepan. Whisk in the cornmeal and bring to a boil over high heat, whisking constantly. When the mixture starts to thicken, reduce the heat slightly. Cook, stirring until quite thick, 2-3 minutes. Scrape the cornmeal mixture into a medium bowl and let cool for 5 minutes.

Whisk in the buttermilk, molasses and oil. Whisk in the eggs, one at a time. Stir in the reserved softened oats.

In a large bowl, toss together the whole wheat flour, baking powder, baking soda, and salt. Make a well in the center and pour in the wet mixture. With a wooden spoon, beat just until a few dry streaks remain. Let the batter stand for 10 minutes.

Preheat a griddle or large heavy skillet (preferably cast iron) over moderate heat until a drop of water skitters on the surface. Lightly oil the griddle. Stir the batter 3 or 4 times, then ladle a few 1/4-inch scoops of batter onto the griddle, allowing them room to spread. Cook over moderate heat until the bubbles burst on the surface, about 1 minute. Flip the pancakes and cook until golden underneath, about 1 minute longer. Continue with the remaining batter, serving the pancakes hot off the griddle.

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