In a medium bowl, whisk together the bread flour, white whole-wheat flour, granulated sugar, salt, baking powder and baking soda.

In another medium bowl, whisk together the buttermilk, milk, egg, oil and maple syrup.

Dump the flour mixture into the milk mixture and whisk until just combined. The batter will be lumpy. That’s fine. Now let it sit there for a couple of minutes to thicken a bit.

Heat a large skillet over medium heat. I prefer my stainless to cast iron here. I spray it well with nonstick and then I add a pat of butter to the pan and swirl it around. When it’s nice and melted, it’s time to test.

Pour about 2 tablespoons of batter into the center of the pan. We’re making our tester pancake. As soon as bubbles start to form and then pop, it’s time to flip. I always cook the second side for about half the amount of time as the first, so maybe 1-2 minutes. If the pan isn’t hot enough, turn it up just a hair. At the right temperature, the pancakes will get the perfect golden color and fluffy rise. If it’s not warm enough, they will spread and become thin. *Recipe Note: This is a thick pancake batter. I use a 1/4 measuring cup to scoop the batter into the pre-heated pan and then use the back of the cup to gently nudge it into a circle shape.

Finish with the remaining batter, adding more butter as you go and adjusting the heat so that it is neither too hot nor too low.

They cook up pretty fast, so I don’t feel like you need to do the whole put-them-in-the-oven thing. If you’re so inclined, an oven at low heat, say 200 degrees F and a baking sheet in which to put them in a single layer, should do the trick. Just don’t leave them in there for long as they’ll dry out.