• 2/3 cup all purpose flour
• 1/3 cup whole wheat flour
• 1/2 tsp. baking soda
• 3/4 tsp. baking powder
• 2 Tbs. sugar
• 1/2 tsp. salt
• 1 cup buttermilk, plus extra
• 2 Tbs. vegetable oil
• 1 egg, lightly beaten

Sift first 6 ingredients together in a large bowl. Combine next 3 ingredients in another bowl. (Dish can be prepared to this point; cover each mixture tightly. Refrigerate buttermilk mixture for 1 day before mixing and cooking pancakes.) Stir buttermilk mixture into dry ingredients until just combined. Do not overmix. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet and cook 2-3 minutes, or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200°F oven until ready to serve.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 230, fat 8.8g, 34% calories from fat, cholesterol 49mg, protein 6.8g, carbohydrates 31.6g, fiber 1.8g, sugar 9.8g, sodium 212mg, diet points 5.5.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.0, Bread: 1.3, Lean meat: 0.2, Fat: 1.5, Sugar: 0.4, Very lean meat protein: 0.0

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