Whole Wheat Pancakes
2/3 cup Hodgson Mill white flour
1/3 cup Hodgson Mill whole wheat flour
2 tablespoons sugar
2 teaspoons Clabber Girl Baking Powder
1/4 teaspoon salt
1 beaten egg
2/3 cup milk
2 tablespoons margarine or butter, melted
In a medium mixing bowl stir together the unbleached flour, whole wheat flour, sugar, baking powder, and salt.
In another mixing bowl combine the beaten egg, milk, and melted margarine; add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Makes 6 pancakes.