Add flours, sugar and salt to a large mixing bowl and whisk thoroughly with a fork.

In a large liquid measuring cup, beat eggs and milk together.

Gradually whisk milk & egg mixture into the dry ingredients mixture. Don't over-mix: it's okay to be left with some small lumps or streaks of flour or egg, but it should be a smooth, well-blended mixture overall.

Heat a griddle, skillet or cast iron pan over medium-high heat. 

When the pan is hot, add a pat of butter. Melt butter, then use a large ladle to pour batter directly onto the butter.

 Fry pancake until the dough is mostly set (the middle can still be liquid) and the edges are starting to bubble and caramelize. Flip and cook the other side until both sides are a deep golden brown.

 Repeat with the rest of the batter. These pancakes are best eaten basically straight out of the pan. You can save unused batter in the fridge for a day or so if you'd like.