Directions

1. Preheat an electric griddle to 375 degrees or place a stove-top griddle or skillet over medium-high heat.
   

2. Sift the flour, whole wheat flour, sugar, baking powder, and salt onto a square of wax papper (or mix in a bowl).
   

3. Beat the egg slighting in a bowl and add the milk. Stir in the 2 tablespoons of melted butter. Add the flour mixture and mix just until combined. The batter will still have small lumps.
   

4. In a small bowl, mix equal parts melted butter and oil; about a teaspoon of each is all you need. Lightly dip a pastry brush into the mixture and brush a fine, smooth film over the griddle or pan. Brushing the griddle lightly before each batch will ensure perfect pancakes.
   

5. Pour about 1/4 cup batter onto the hot griddle. Cook the pancakes until bubbles begin popping on top, about 2 minutes. Turn them and cook about 1 minute. If the pancakes are not golden brown when its time to turn them, the heat is too low or too high.
   

6. Serve immediately as the pancakes are done, or keep them warm in the oven as you continue cooking. Overlap pancakes slightly on a platter and place in the oven at 175 degrees. Serve with butter, syrup, and jam as desired.
   

7. Add fresh or frozen blueberries, thawed and well-drained, to the batter just before cooking.
   

8. Omit the whole wheat flour and use a total of 1 cup all-purpose flour.