100% Whole Wheat Pancakes

My son’s go to weekend breakfast. So simple and easy and just 6 ingredients.

• 1 cup milk
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 1 egg
• 2 tablespoons melted unsalted butter or oil

Directions

1. In a medium bowl, whisk together the flour, baking powder and cinnamon. Add milk, egg and melted butter (or oil). Mix until thoroughly blended. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.

2. Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter, oil, or cooking spray (nonstick surfaces likely won’t require any oil). 

3. Gently stir the batter one last time. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.

4. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy). Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. 

5. Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.

6. Serve the pancakes immediately with toppings of your choosing, or keep them warm in a 200 degree Fahrenheit oven.