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Whole Wheat and Honey Buttermilk Pancakes

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Source: Heavily modified from a vintage Gold Medal Flour recipe for buttermilk flapjacks that I've not been able to find on the Interwebs..

Servings: Makes 12 five-inch hotcakes.

Prep Time: 10 minutes

Instructions:

In a two-quart mixing bowl whisk together the all-purpose flour, whole white wheat flour, baking powder, and baking soda.
Melt the butter and add to a one quart mixing bowl. While the butter's still warm, whisk in the honey, and then the two eggs. Once integrated, whisk in the salt, then slowly pour in the buttermilk and the first 4 oz of [regular] milk, all the while continuing to whisk until integrated and the surface begins to get a little foamy.

Preheat a nonstick electric griddle to 375F. When temperature is achieved, spritz with non-stick spray then immediately (and carefully) wipe the griddle's surface with a clean paper towel.

When it's time to cook, slowly pour the contents of the wet into the larger bowl containing the dry ingredients. Whisk until integrated (but don't sweat it if there are a few tiny lumps).

Let the batter rest for a minute or two.

Add the reserve milk by the tablespoon to the mix until the desired consistency is reached. As the batter sits and starch molecules hydrate, you may have to add a little more milk to loosen things up. Spoon enough batter onto the griddle to create a five-inch disc (about a scant quarter cup). This batter usually isn't real runny, so you may have to shape it a bit as you lay it out on the griddle. Cook on the first side for two minutes or until bubbles in the center of the pancake begin to pop. Flip with a plastic turner and cook for another two minutes or until the center is set. Serve immediately or stockpile in a warm oven so everyone can eat at once.