Whole Wheat Pancakes

1 cup freshly milled whole wheat flour (I used Golden 86 or Prairie Gold from Wheat Montana)
2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1 large egg
1/4 cup milk
2 tablespoons melted butter (I used expeller-pressed canola oil)
(I used ricemilk to replace both buttermilk and milk)

Preheat a griddle over medium heat. Whisk dry ingredients together in a bowl. Whisk wet ingredients together in another bowl. Pour wet ingredients into dry ingredients. Whisk briskly. It’s okay if a few small lumps remain. Bake 1/4 cup pancakes (about 3-inch diameter) on griddle 2-3 minutes on each side. Serve hot with warm maple syrup.

We ran out of maple syrup so they had some of it with Ah-Laska chocolate syrup instead.

Also yummy with berry sauces — just take a package of frozen berries, cook with a bit of sugar and honey in a saucepan until syrupy.

Also yummy with blueberries (about 7) sprinkled on the pancake just before turning.