Ingredients

The following ingredients have 4 Servings
  • 3/4 cup (100 grams) whole wheat flour
  • 3/4 cup (100 grams) all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/4 to 1 1/2 cups (295 to 350 ml) milk, dairy or non-dairy
  • 1 large egg
  • 4 tablespoons unsalted butter, melted, plus more for the skillet or substitute coconut oil
  • 1 1/2 teaspoons vanilla extract

Instruction

  • Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.
  • Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
  • Whisk milk, butter, egg, and the vanilla together until blended.
  • 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.
  • 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.
  • 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).
  • 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.