1 cup stone-ground whole-grain flour
1 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup whole milk
1 tablespoon whole-milk yogurt
Whisk together the dry ingredients and the liquids separately. Add the dry to the liquids, and whisk just until incorporated. Don't overmix — just combine well.
Let sit 5 to 10 minutes. Allow about 3 minutes to preheat the griddle. Once warm — when water or butter dances on the surface — melt about a teaspoon of butter on the heated pan, and pour a spoonful of batter onto the buttered griddle. Let sit between half a minute and a minute, or until the surface of the pancake looks set and matte. Don't wait for bubbles to pop on the surface of whole-grain pancakes because the bottom will be too dark by then. Flip and cook about 1/2 minute on the second side.
Serve with what you like; I love butter and yogurt.
