Adapted and reprinted with permission from A Homemade Life

2/3 cup white whole wheat flour (or all-purpose)
1/3 cup buckwheat flour
2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
1/4 cup plus 2 tbsp milk
1 large egg, separated
2 tbsp (1 oz) unsalted butter, melted and cooled slightly

In a large bowl, whisk together the flours, sugar, salt, baking powder, and baking soda.

Pour the buttermilk and milk into a medium bowl. (A 2-cup Pyrex measuring cup also works well; you can measure right into it.) Whisk the egg white into the milk mixture. In a small bowl, use a fork to beat the yolk with the melted butter. Whisk the yolk mixture into the milk mixture. Pour the wet ingredients into the dry ingredients all at once, and whisk until just combined. Do not overmix. The batter will be somewhat thick.

Meanwhile, heat a large nonstick skillet or griddle over medium-high heat. Brush skillet with oil (or spray with cooking spray). To make sure it's hot enough, wet your fingers and sprinkle a few droplets of water onto the pan. If they sizzle, it's ready to go.

Ladle the batter in scant 1/4 cupfuls into the skillet, taking care not to crowd them. (If desired, top with a few berries or thin banana slices.) When the underside of the pancakes are nicely browned and the top starts to bubble and look set around the edges, 2 to 3 minutes, flip them. Cook until the second side has browned, 1 to 2 minutes more.

Re-oil the skillet and repeat with more batter. If you find that the pancakes are browning too quickly in subsequent batches, dial the heat back to medium.

Serve warm, with maple syrup.

Yield: 8-10 pancakes