Fluffy Wheat Buttermilk Pancakes

Method

1. Melt the butter and set aside to cool. Mix the dry ingredients in a bowl and set aside.In another bowl, mix the eggs, buttermilk, and milk.
2. Add the dry ingredients to the wet and mix gently until everything is just about incorporated. Add the melted butter and continue gently mixing until there is nothing dry. The batter should still be lumpy. If you have the time to set the batter aside, let it rest for about 15 minutes and give the baking powder and buttermilk a chance to form their bubbles.
3. Get a non stick skillet heated and ready. Once the edges around the pancake start to look dry, lift the edge of the pancake a little and make sure the color is to your liking. Adjust the heat as needed to achieve the doneness and color of your pancake.
4. Go ahead and flip the pancake, and lower the heat to medium low and give it time to cook through (keep tabs on the color pan-side down). The rest of the pancakes should be fine without any extra buttering of the skillet. Return to high heat when pouring the new pancake, adjust heat as needed and lower when it is ready to flip.
5. Yields about 10 large pancakes