Made them this morning, with half the sugar (1/4 cup), less than half the salt (scant 1/4 tsp), 1 1/4 cup white flour, 3/4 cup whole wheat, and the last handful of last summer's frozen blueberries. (SIgh, have to wait a while for fresh ones now.) They were light and moist and plenty sweet, and they were obscenely-well domed, just using the 425 preheat. They were fully done in 15 minutes, even made with ingredients straight from the fridge (as opposed to room temp.) I think making sure that both wet and dry ingredients were well whisked made a difference. Any advice for substituting maple syrup for the sugar? (For those of us in Vermont with more syrup than we can use on pancakes!)

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