Mini Pancakes

In a medium mixing bowl , whisk together the all-purpose flour , whole wheat flour, sugar, baking powder , and salt.

In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract , and lemon juice (or vinegar).

Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.) Pour the batter into a squeeze bottle or measuring cup .

Lightly butter a nonstick skillet or griddle and wipe off the extra grease with a paper towel. Heat the skillet to medium-low heat.

Make about 2-inch diameter circles using a squeeze bottle (or you can use 1 tablespoon measure to scoop the batter onto the skillet and flatten into a circle**). Cook the pancakes until the bubbles pop on the top and the bottoms are golden, then flip and cook until cooked through (about 1 to 2 minutes per side).

Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter. If necessary, add a teaspoon of milk to keep it a drizzlable consistency (if using a squeeze bottle, you can shake it in!). Adjust the heat as necessary to maintain an even temperature. Serve immediately with maple syrup for dipping.