1 1/2 c. whole wheat flour
1 c. all-purpose flour
2 tbsp. baking powder
2 tbsp. sugar
1 tsp. salt
2 beaten eggs
2 1/4 c. low fat milk
1/4 c. salad oil

Sift together the flours, baking powder, sugar and salt. Combine egg, milk and salad oil. Add to dry ingredients, stirring just until the flour is moistened (batter will be lumpy). 16 pancakes.

Bake on hot griddle.

Blueberry Pancakes: When the first side of pancake is baked, sprinkle 2 tablespoons washed fresh or frozen blueberries on top, turn and bake on other side.

Pecan Pancakes: Follow directions for Blueberry Pancake substituting 1 tablespoon coarsely chopped pecans for the berries.

Cinnamon-Apple Pancakes: Chop two tart, peeled apples. Follow directions for the Blueberry Pancakes substituting apples and a sprinkle of cinnamon for berries.