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Sweet Orange Rye Pancakes

3/4 c HODGSON MILL UNBLEACHED WHITE FLOUR
1/2 c HODGSON MILL RYE FLOUR
2 1/2 tsp baking powder
2 - 3 Tbsp. sugar
3/4 tsp salt
2 tsp grated orange peel
1 egg
1 1/4 c milk 
2 Tbsp. melted butter, or vegetable oil

Heat griddle over low heat.

In a medium size bowl, combine flours, baking powder, sugar, salt, and orange peel. Set aside. In a small bowl, blend egg, milk, and butter, or oil. Slowly pour liquids into dry ingredients and stir until just blended; batter will have lumps.

Turn up heat on griddle and with a large spoon or small measuring cup drop 3 to 4 tablespoons on hot griddle for each pancake. Cook until top bubbles and edges are slightly brown. Turn pancakes over and cook until bottom is golden. Keep warm until serving.

Makes 12 pancakes. Each serving: 86 calories; 1 g. dietary fiber; 12 g. carbohydrates; 2 g. protein; 3 g. fat; 25 mg. cholesterol; 245 mg. sodium.