In a large bowl combine the bran flour, all-purpose flour, brown sugar, baking powder and salt, and stir until well mixed. Stir in the buttermilk, egg and butter just until moistened. Heat a large skillet or griddle over medium heat-if it's nonstick or well seasoned you won't need the oil, but spray lightly if necessary to keep the pancakes from sticking. Ladle scant ¼-cupfuls of batter onto the skillet or griddle and cook just until bubbles form around the edges. Turn the pancakes and cook until the bottoms are lightly browned. Keep them warm while you make the remaining ones. Serve with warm syrup, melted butter, or fresh fruit with whipped cream.
Copyright© 2000 by Paul Prudhomme