Sunday, February 13, 2011
Cinnamon Whole Wheat Pancakes
Sunday morning bacon is somewhat of a tradition in our household. Sunday mornings are often the only time that Dane and I get to spend together during the week, so I always try to make something special for breakfast when I can. I try to mix it up, with omelets and frittatas and the occasional breakfast burrito, but we both find that our favorite breakfasts usually involve bacon. I mean, what's not to love about bacon? Crispy and salty and savory, with that intoxicating odor that makes the house smell like breakfast for days... I'm pretty sure I could eat bacon at every meal for the rest of my life and not mind one bit (even though my arteries probably would).
It might be a little cliche, but pancakes and bacon seem to go together like peanut butter and jelly. These pancakes go especially well with this cheap honey maple bacon that Dane and I are particularly fond of (it's not gourmet, but it sure is yummy!). I adapted this recipe from the one I grew up eating at home, which I loved as a kid. The original is a great standard recipe all by itself - light and fluffy with just a hint of sweetness, and relatively easy on the wallet since it consists primarily of household staple ingredients. (And it's so easy, I don't know why anyone would eat the processed stuff out of a box.) But as my tastes began to mature, I found myself craving a more "grown up" pancake. And I was pleasantly surprised by what I was able to accomplish with just a few simple tweaks... whole wheat flour adds nutritional value as well as a subtle nutty texture, and a hint of cinnamon and vanilla lend a savory-sweet flavor to the pancakes that make them perfect for topping with pecans and maple syrup. Of course, they're really perfect for topping with whatever you'd like... I enjoy them topped with fresh berries during the summer, spread with peanut butter and rolled up for breakfast on the go, or even sprinkled with chocolate chips if it's an extra special morning. :)
This pancake recipe is one of my favorite breakfasts to serve to overnight guests, and it always gets rave reviews. I hope you enjoy it as much as we do!
Cinnamon Whole Wheat Pancakes
a Learning Curve original!
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
3/4 teaspoon fine salt
1 1/4 cup milk
3 tablespoons vegetable or canola oil
1 teaspoon vanilla
1. In a large bowl, combine the flours, sugar, cinnamon, baking powder and salt. Mix well to ensure even distribution. In a separate medium bowl, whisk together the milk, egg, oil, and vanilla. Add all of the milk mixture to the flour mixture at once. Mix just until smooth, but do not overmix as this will produce a tough pancake.
2. Heat a skillet or griddle over medium heat. Test a small amount of batter in the pan - if it begins bubbling on the top within 15 seconds, the pan is hot enough. Ladle about 3/4 cup of batter into the pan, and cook 1-2 minutes per side, adjusting heat as necessary to produce lightly brown pancakes that are cooked all the way through.
3. Serve with your favorite toppings and/or syrup, and enjoy!