Plenty of pancakes

I've posted about pancakes before, the sinfully delicious buttermilk ones that should be are only for special occasions around here, but here is another great recipe I tweaked that is a bit more healthful—and almost as delicious. This recipe uses mostly whole wheat flour and, of course, the magical ingredient that makes the world a better place: buttermilk.

Whole Wheat Buttermilk Pancakes

1 C whole wheat flour
1/2 C all-purpose flour
2 Tbs sugar (totally optional)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C buttermilk
2 eggs
1 Tbs butter
1 tsp vanilla extract

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl, combine buttermilk, eggs, butter, and vanilla and whisk well. (A note about the butter: Some recipes say to melt the butter before you add it to the wet ingredients, but I find that it just solidifies when it hits the cold buttermilk anyway. So I just mix in some softened butter and it seems to work out just fine, even if there are little chunks.) Add the wet ingredients into the dry and mix just until moistened. Heat pan to medium heat. Coat pan with cooking spray or a little butter and then pour pancake batter.

Makes 12 large or 24 small pancakes.