Cinnamon Whole Wheat Pancakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Don't let the healthy sounding title fool you! The whole wheat flour is enough to make these pancakes filling but is definitely negated nutrition-wise by the melted butter (not to mention all the syrup we add on top!!) I think these are pretty tasty myself, but was blown away when DH and DD both said they were the best pancakes they'd ever had. Ok, wow. Note: The resting step is KEY. Ingredients:
1 1/2 cups white flour |
1/2 cup whole wheat flour |
2 tablespoons baking powder |
3/4 teaspoon cinnamon |
1 3/4 cups milk |
2 eggs, beaten |
1/4 cup butter, melted and room temperature |
3 tablespoons sugar |
1 teaspoon salt |
butter (for frying) |
Directions:
1. Mix dry ingredients in a large bowl.
2. Mix wet ingredients in a seperate bowl.
3. Add wet ingredients to dry, mixing until just combined and lumpy.
4. Allow to rest for 10 minutes.
5. Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
6. Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks).
7. Flip when the edges are stable and dryish looking (about1-2 minutes).
8. Serve warm with your favorite toppings (ice cream is GREAT on these!).
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