My regular Saturday morning pancakes are much more fluffy than these were, but I didn't hear any complaints from the crew. I like that these are high(er) in fiber and sweetened with a little honey. Pile 'em up!
1 cup plus 2 Tbsp all-purpose flour
1/2 cup whole-wheat flour
2 Tbsp cornmeal
1 Tbsp oat bran
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 large egg
1 2/3 cups milk
3 Tbsp honey
1 tsp vanilla
In a medium bowl, combine flours, cornmeal, oat bran, baking powder, cinnamon, and salt. In a large bowl, whisk egg. Add milk, honey, and vanilla and mix well. Add dry ingredients and mix well.
Preheat a nonstick griddle or skillet over medium-high heat. lightly spray or brush with vegetable oil (who am I kidding - I always cook my pancakes in butter!). Pour 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and cook until golden on the other side, 1 minute longer. Serve with toppings of your choice.
Recipe taken from The Big Book of Breakfast by Maryana Vollstedt