2/3 c. unbleached flour
1/3 c. whole wheat flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
2/3 c. milk
2 tbsp. butter, melted
Maple syrup

In a medium bowl stir together the flours, sugar, baking powder and salt.

In another bowl, combine the beaten egg, milk and melted butter; add all at once to the flour mixture, stirring until batter is blended but still slightly lumpy.

For each 4 inch pancake, pour about 1/4 cup of pancake batter onto a hot, lightly greased griddle or heavy skillet.

Cook pancakes until golden brown, turning once when bubbles appear on surface and edges are slightly dry. About 6 pancakes.