"Half-Wheat" Pancakes

1 cup whole wheat flour
3/4 cup white flour
1 Tbsp white granulated sugar
1 Tbsp brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1 egg, slightly beaten
1 1/2 cups buttermilk (1 1/2 cup regular milk + 1 1/2 Tbsp lemon juice, stir and let stand for 5 minutes)
3 Tbsp cooking oil
1/2 cup fresh or frozen blueberries (optional)

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl (or Pyrex glass measuring cup), use fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in blueberries.
2. Make pancakes!!!

These pancakes were hearty but fluffy. We mixed white and whole wheat flour because 1) we had an abundance of white flour, and 2) the last time we did strictly whole wheat pancakes they were not very fluffy and a little mealy. The mix of flours was perfect!

(Adapted from Better Homes and Gardens New Cookbook)