Easy Delicious Whole Wheat Pancakes

Step 1

Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.

Step 2

Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).

Step 3

Whisk milk, butter, egg, and the vanilla together until blended.

Step 4

Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.

Step 5

Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Step 6

Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).

Step 7

When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.