These sound virtuous, but they aren’t, really. They just sound like the right thing to eat in January. They sound like you’re trying to be good. (They taste, however, exactly as pancakes should.)  I like them best with sliced bananas and then at least you can claim a serving of fruit.

Whole Wheat Buttermilk Pancakes

Adapted significantly from

1/2 cup whole wheat flour

1/2 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

zest of one lemon

1 egg

1 cup buttermilk

juice of half the lemon

2 tablespoons oil

Heat a frying pan or griddle.  Mix the flours, sugar, baking powder, salt and lemon zest in one bowl. In another bowl, scramble the egg, then add the milk, the lemon juice and the 2 tablespoons of oil. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.

Heat the frying pan to medium temperature. Grease with butter or nonstick cooking spray. Pour a pancake. The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake. When the pancake looks done, remove it and start another one.

Top with maple syrup and sliced bananas.