Whole Grain Buttermilk Pancakes

1 cup Bob’s Red Mill 10 Grain Flour (or other whole grain flour)
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
2 Tablespoons honey
2 cups buttermilk
3 Tablespoons butter, melted

Combine all dry ingredients in a medium bowl.  In a smaller bowl, mix the egg, milk, honey and butter.  Add the milk mixture to the dry ingredients and stir until just combined.  Do not over stir.  Let stand for 10 minutes.

Heat a non stick griddle or heavy skillet, brush with oil and drop the batter by ¼ cupfuls onto the hot surface.  Cook 2-3 minutes on each side or until golden brown.

These are hearty pancakes that are also delicious with 1 cup blueberries or other fruit added to the batter.  For nut pancakes, add ¾ cup chopped nuts.