Serve with locally produced maple syrup, butter from a local dairy, and saut
1-1/2 cups New England whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups whole milk
2 large eggs
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
In a large bowl, whisk together flours, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla; whisk in melted butter. Use a wooden spoon to stir the milk mixture into the dry ingredients, until well combined but still somewhat lumpy. Don't overmix.
Warm a large skillet or griddle on medium heat and mist with nonstick cooking spray (or brush with melted butter or vegetable oil). Scoop about cup batter per pancake into the skillet and cook until golden brown, 1 to 2 minutes per side.
Repeat until you've used all the batter. Keep pancakes warm in a 200-degree oven on a heatproof serving platter.