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1
In a large bowl, measure and mix together: 3/4 cup whole-wheat pastry flour 3/4 cup mixed whole-grain flours (such as whole wheat, spelt cornmeal, rye, or buckwheat), 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon sugar (optional), 1 teaspoon salt.
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2
Separate: 2 eggs.
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3
In a large measuring cup, measure: 1 3/4 cups buttermilk.
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4
Whisk the egg yolks into the buttermilk.
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5
Make a well in the dry ingredients, pour in the buttermilk mixture, and stir until just mixed.
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6
Add: 6 tablespoons (3/4 stick) butter, melted.
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7
Stir well.
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8
In another bowl, beat the egg whites until they form soft peaks, then fold them into the batter.
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9
If the batter is too thick, add more buttermilk.
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10
Spoon the batter onto a preheated griddle, cooking a single pancake first to see if the griddle is the right temperature.
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11
Cook until the undersides of the pancakes are golden brown.
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12
Turn them over and cook until done.
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13
For the buttermilk, substitute a mixture of yogurt and milk.
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14
Or make the pancakes with regular milk: use 1 1/2 cups milk, omit the baking soda, and use 2 teaspoons baking powder instead.
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15
For very tender pancakes, use 4 tablespoons (1/2 stick) butter and 1/4 cup sour cream or creme fraiche.
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16
Unbleached all-purpose flour can be substituted for the whole-grain flour.
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17
Peel and coarsely chop 1 banana and fold into the finished batter or stir in 1 cup blueberries.
