Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl. Combine milk, butter, and egg; add milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
I thought they tasted fine, but the batter was really runny, and they came out really thin.
I weighed the flour, so that shouldn't be the problem, right?
Any suggestions? I don't want to buy a whole thing of buttermilk for the other pancakes.
I've spent a year searching for a perfect pancake recipe, and this is it! I loved the subtle flavor of the brown sugar, and I substituted almond milk for regular milk. It added a nice nutty flavor that made the difference between a 4 star recipe and a 5 star one.