Best Buttermilk Pancakes

2 ½ c buttermilk

¾ c whole wheat flour

1 ¼ c white flour

2 Tbsp sugar

2 tsp baking powder

½ tsp soda

½ tsp salt

1 lg egg

3 Tbsp unsalted butter, melted and cooled slightly

(Can add 1 c fresh or frozen blueberries)

• Whisk flour, sugar, baking powder, soda, and salt in bowl. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix. Pour ¼ c batter onto hot skillet and cook pancakes until large bubbles begin to appear, 1 ½ to 2 min. Flip and cook other side 1 to 1 ½ min.
• Keeping pancakes warm: Spread the pancakes on a large cooling rack placed on a cookie sheet (be sure to spray the cooling rack with vegetable cooking spray to save yourself from sticking pancakes). Place the pan and rack in a 200º oven and place your pancakes on the rack in a single layer, uncovered, for up to 20 min. The warm oven keeps the pancakes hot enough to melt a pat of butter, and leaving the pancakes uncovered keeps them from becoming soggy.