1. In a large bowl, stir together the warm milk, yeast, flours, salt, cinnamon and melted butter. Cover with plastic wrap and refrigerate overnight.
   
   
2. In the a.m., preheat the griddle to medium-high.
   
   
3. Whisk the molasses, brown sugar, baking soda and egg into the batter.
   
   
4. Grease the griddle with butter to prevent sticking.
   
   
5. Ladle batter onto the griddle and cook until the flapjacks begin to bubble around the edges.
   
   
6. Flip and cook on the other side until golden brown.
   
   
7. Serve immediately with fresh applesauce and sour cream or butter and maple syrup.
   

Note: A cup of fresh or frozen blueberries are also splendid in these pancakes.