1/3 to 1/2 c. whole wheat flour
1 tsp. baking powder
1 1/2 tsp. honey
1/2 c. milk
1 egg yolk
1 1/2 tsp. oil

Combine dry ingredients. Combine liquid ingredients. Stir into dry ingredients only until moistened. Cook in lightly oiled skillet. Enough for 2 servings. Refrigerate leftover pancakes for next day. Reheat briefly in dry skillet - just until warm. Serve with yogurt and fruit.