|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Granulated sugar||1 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Eggs||2 , lightly beaten|
In large bowl, combine all-purpose and whole wheat flours, sugar, baking powder and baking soda.
Combine buttermilk, oil and eggs; stir into dry ingredients just until moistened.
Let stand for 10 minutes.
Heat nonstick skillet over medium heat; brush lightly with oil.
For each pancake, pour 1/4 cup (50 mL) batter into skillet, spreading slightly.
Cook for 1-1/2 to 2 minutes or until underside is golden and bubbles break on top but don't fill in.
Turn and cook for about 1 minute longer or until golden brown.