Gingerbread Pancakes

In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, cinnamon, baking soda, salt and nutmeg. Make a well in the center of the flour mixture.

In a medium bowl, whisk together egg, buttermilk, molasses and oil. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

Heat a lightly greased griddle or heavy skillet over medium heat. For standard-size pancakes, spoon about 1/4 cup batter onto hot griddle. Spread batter, if necessary. For dollar-size pancakes, use about 2 tablespoons batter. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown. Turn over when pancake surfaces are bubbly and edges are slightly dry.

Serve immediately. (Or keep warm in a loosely covered ovenproof dish in a 200 degree F oven.) If you like, top pancakes with butter. Serve with warm maple syrup. Garnish with apple slices. Makes 16 standard-size pancakes or 32 mini pancakes.