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Half Whole-Wheat Pancakes

You can use whole wheat flour for up to half the flour in a recipe without dramatically changing the taste, so that's what we've done in this recipe.  Make a big batch and rewarm them for a quick, healthy breakfast during the week.

Try them with Lemon-Blueberry Syrup.


1 cup all-purpose flour

1 cup whole wheat flour (or if you prefer, another cup of white flour)

1 Tablespoon baking powder

1 teaspoon coarse salt (or half as much if using table salt)

2 eggs

2 cups milk (preferably whole)

2 Tablespoons melted unsalted butter

More butter for buttering the pan or griddle


1. Measure the first four ingredients into a large bowl and whisk them together.  

2. In a separate bowl, whisk the eggs, then whisk in the milk.

3. Slowly dribble the melted butter into the egg/milk mixture, whisking as you pour to prevent the hot butter from cooking the eggs.

4. Pour the wet ingredients into the dry ingredients, using a rubber spatula to mix everything together. Don't overmix, and don't worry about small lumps.

5. Heat a large pan or griddle over medium heat and film the hot surface with butter. Carefully pour small circles of batter onto the hot, buttered pan.  When the edges of each pancake begin to look set, flip the pancakes to cook the second side. Work in batches until all the batter has been cooked. (If the outsides are browning a lot while the insides remain uncooked, turn down the heat a bit to cook them more slowly).

6. Serve hot with warm maple syrup or Lemon-Blueberry Syrup.