½ cup all-purpose flour
1⁄2 cup whole wheat flour 1 1⁄2 tablespoons sugar 2 tablespoons unsalted butter melted 1 large egg 2 tablespoons of vegetable oil
2 teaspoons baking powder 1⁄2 teaspoon salt 1 cup milk (or buttermilk) 1 medium carrot, peeled and grated
1 medium beet, peeled and grated
in small bowl, whisk together flours, sugar, baking powder, and salt. In a medium bowl, combine milk, butter and egg and whisk until egg is beaten. Add dry ingredients to wet ingredients and mix until just combined. Some lumps are ok. Add grated vegetables to the batter and stir to combine. Heat non-stick skillet or griddle over medium heat. Use a paper towel to spread 1 tablespoon of vegetable oil over the pan. Spoon batter onto the skillet (about 3 tablespoons at a time). Cook until batter bubbles slightly and some bubbles have burst, about 2 – 3 minutes. Flip using a metal spatula and cook until the second side browns and the pancakes are cooked through.