Half a cup of whole wheat flour
One-quarter cup of whole wheat flour
One cup of skim milk
Two large eggs
Half a cup of whole wheat flour
One-quarter cup of whole wheat flour
One cup of skim milk
Two large eggs
In a medium bowl, whisk together the flours, milk, and eggs
Cover and refrigerate for at least 2 hours (or overnight)
Grease a small non-stick skillet about 15 cm in diameter
Heat the skillet slowly
Mix the pancake batter well and use 2 tablespoons of batter per pancake
Swirl the skillet quickly to spread the batter evenly
Fry until lightly browned on the bottom, loosen with a spatula, flip over, and fry on the other side
These pancakes can be made ahead and stored in the refrigerator separated by a sheet of wax paper
They can be served hot or cold, filled with ice cream, fresh fruit, honey, or even ricotta cheese passed through a sieve and seasoned with grated lemon zest
