I have never hear the response “not me” when asking my boys if they would like pancakes. Pancakes are just one of those easy sells.

What I am going to do with this post is to tell you how to make our family’s favorite pancakes. Then I’ll follow up with a post showing how the Tony’s Plate Calculator can be used to figure out the nutrition content of those pancakes (with respect to carbs, because that is our biggest concern with Tony).

Whole Wheat Pancakes

1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
2 teaspoons baking powder
3 tablespoons unsalted butter
1 large egg
1 cup buttermilk
1 cup milk
margarine, oil or butter for greasing the pan

Whisk together the flours, sugar, salt, baking soda and baking powder in one bowl. Melt the butter (not too hot) and whisk it along with the egg, milk and buttermilk in another bowl. Pour the wet ingredients into the dry-ingredient bowl and stir. Make sure to mix all of the dry ingredients from the bottom of the bowl into the wet, but do not over mix. Once all of the dry ingredients are moistened, stop mixing. The batter should be slightly lumpy.

Heat a griddle and grease the surface. Drop portions of the batter onto the griddle to form small circles approximately 4” across. When the the pancakes are brown on one side, flip them with a spatula and leave them on the griddle until they are brown on the other side.

Makes 15-16 pancakes.