In a large bowl whisk
together the flours, baking powder, baking soda
and salt. In another bowl, beat together the buttermilk, non-fat milk, honey
, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.
Preheat a large nonstick griddle
or skillet over a medium flame. Ladle the batter
onto the skillet with a 1/4-cup measure. Flip the pancake
when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup