Categories:Viewed: 74 - Published at: 6 years ago


  • 2/3 c. unbleached flour
  • 1/3 c. whole wheat flour
  • 2 tbsp. sugar
  • 2 teaspoon baking pwdr
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 2/3 c. lowfat milk
  • 2 tbsp. butter, melted
  • Maple syrup


  • In a medium bowl stir together the flours, sugar, baking pwdr and salt.
  • In another bowl, combine the beaten egg, lowfat milk and melted butter; add in all at once to the flour mix, stirring till batter is blended but still slightly lumpy.
  • For each 4 inch pancake, pour about 1/4 c. of pancake batter onto a warm, lightly greased griddle or possibly heavy skillet.
  • Cook pancakes till golden, turning once when bubbles appear on surface and edges are slightly dry.
  • About 6 pancakes.