1-1/4 Tbsp orange peel, fresh grated (avoid white pith)
2 Tbsp butter, or vegetable oil
In a medium size bowl, blend flours, baking powder, sugar and salt. Set aside.
In a small bowl blend egg, milk, orange juice, orange peel and butter, or oil.
Slowly pour liquids into dry ingredients and stir until just blended. Batter will have lumps.
Preheat griddle to 350°F, or heat skillet to medium high heat. (Adjust heat after one test pancake.) Using a large spoon or small measuring cup, drop 3-4 Tbsp. of batter for each pancake onto hot griddle (or skillet).
Cook until edges of pancake are slightly dry and top of pancake bubbles.
Flip pancakes,continue cooking until bottom is golden.
Cover with foil to keep cakes warm while you prepare the rest of the batter
Notes: For thicker pancakes use 1 cup milk, for thinner pancakes use 1-1/4 cup milk.