Healthy Hot Cakes

• 1/2 cup whole-wheat flour
• 1/2 cup unbleached white flour
• 1/4 cup buckwheat flour
• 2 tablespoons oat bran or wheat germ
• 2 teaspoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup low-fat milk or low-fat yogurt
• 1 egg white
• 1 whole egg
• 1 tablespoon vegetable oil

1. In a large bowl, mix together the whole-wheat flour, unbleached white flour, buckwheat flour, oat bran or wheat germ, brown sugar, baking powder, baking soda and salt.
2. In a second bowl, combine the milk or yogurt, egg white and egg.
3. Beat until frothy, then add the vegetable oil and beat to mix.
4. Using a rubber spatula, fold this mixture into the large bowl.
5. Stir only until ingredients are incorporated - do not overbeat.
6. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
7. Remove batter from refrigerator.
8. Heat a nonstick griddle or skillet.
9. Apply an additional swab of oil if necessary.
10. Using a 4-ounce measuring cup, pour the batter for one cake onto the griddle and cook for about 3 minutes, or until the top is full of bubbles.
11. Then flip the cake over with a spatula and cook for another minute.
12. Repeat with remaining batter.
13. Serve with amber maple syrup, apple compote (recipe follows) or berry puree (recipe follows).

flour, unbleached white flour, buckwheat flour, bran, brown sugar, baking powder, baking soda, salt, lowfat milk, egg, egg, vegetable oil

Taken from cooking.nytimes.com/recipes/7241 (may not work)