Cinnamon Whole Wheat Pancakes

Submitted by Kabwe Cook

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 8 6" pancakes
• Serves: 4

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!).