• 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

Directions

1. In a medium bowl stir together the flours, sugar, baking pwdr and salt.
2. 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.
3. For each 4 inch pancake, pour about 1/4 c. of pancake batter onto a warm, lightly greased griddle or possibly heavy skillet.
4. Cook pancakes till golden, turning once when bubbles appear on surface and edges are slightly dry. About 6 pancakes.