- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon sugar (I used organic cane sugar)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cups milk (I eyeballed a bit more in to make it the consistency I was looking for, next time I do it I'll measure it out and add it here)
- 1 egg
- 2 tablespoons melted butter
Mix the dry ingredients and wet ingredients in separate bowls... Slowly add the dry ingredient mixture to the wet ingredients. The key to good pancakes is not to over mix the batter. Just stir until dry ingredients are combined with the wet ingredients. Lumps? No worries... In the meantime be heating your greased skillet on about medium heat... You will have to play with this to get it to the perfect temp so your pancakes don't burn. I used a 1/4 cup to ladle in my batter onto the skillet. A good trick to making your pancakes a bit thinner if you have a thick batter like this one... lift the skillet off the heat with one hand as your pour the batter in with the other... once you've poured the desired amount give the skillet a bit of a shake in each direction and it will stretch out the pancake. Wait till you see bubbles forming on top and FLIP! Another 30 seconds more and you've got yourself a pancake! Enjoy!