1 cup (250 mL) all purpose flour
1 cup (250 mL) whole wheat flour
1 tbsp (15 mL) granulated sugar
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
2 cups (500 mL) buttermilk
2 tbsp (25 mL) vegetabIe oil, (approx)
2 eggs, lightly beaten

In large bowl, combine all-purpose and whole wheat flours, sugar, baking powder and baking soda. Combine buttermilk, oil and eggs; add to dry ingredients, stirring until moistened. Let stand for 10 minutes.

Heat nonstick skillet over medium heat; brush lightly with oil. For each pancake, ladle 1/4 cup (50 mL) batter into skillet, spreading slightly with ladle.

Cook for 1-1/2 to 2 minutes or until bubbles on top break but don't fill in and pancakes are golden brown on bottom. Turn and cook for about 1 minute longer or until golden brown.