Categories: Breakfast 
      Yield: 4 servings 
  
    1/2 c  All-purpose flour 
    1/2 c  Whole wheat flour 
      1 tb Granulated sugar 
      1 ts Baking powder 
    1/2 ts Baking soda 
    1/2 ts Ground cinnamon 
    1/4 ts Salt 
      1 c  Buttermilk 
           -OR 
    3/4 c  Plain yogurt 
           -PLUS 
    1/4 c  Water 
      1 lg Egg 
      2 tb Mild olive or vegetable oil 
           Oil for cooking 
           Griddle, large skillet, 
           -or waffle iron 
  
  (From "Pancakes and Waffles" by Elizabeth Alston. HarperCollins; $12.50; 
  1993.) 
   
  Food processor method: Put the flours, sugar, baking powder, baking soda, 
  cinnamon and salt into a food processor. Process briefly to mix. Add the 
  buttermilk, or yogurt and water, egg and oil. Turn the machine on-off 
  (pulse) 3 or 4 times to make a smooth batter. 
   
  By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon 
  and salt into a large bowl. Stir to mix well. 
   
  Measure the buttermilk in a 2-cup glass measure. Add the egg and oil to the 
  measuring cup. Beat with a fork or wire whisk to blend. Add to the flour 
  mixture and stir to form a smooth batter. 
   
  For pancakes: Heat the griddle or skillet over moderately high heat until 
  it feels hot when you hold your hand directly above it. Lightly grease the 
  griddle. For each pancake, pour 1/4 cup batter onto the griddle. Cook 3-5 
  minutes, until bubbles appear on the surface and the undersides are golden 
  brown. Adjust the heat if the pancakes are browning too fast. Turn the 
  pancakes over and cook 1-2 minutes longer to brown the second side. 
   
  For waffles: heat the waffle iron; grease it lightly. Pour in the 
  appropriate amount of batter and spread to the edges. Close and cook until 
  the iron will open easily. 
   
  Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on a 
  plate and loosely covered to keep moist; waffles directly on the oven rack, 
  uncovered, to stay crisp. Makes 8 4" pancakes. Serves 4.