I felt like having pancakes for breakfast this morning. You know how sometimes you wake up just craving something? That was me this morning...with pancakes. So I took out a few ingredients and got to work. In the past my pancake making consisted of scooping out a store bought mix, adding water, and slapping over the cook-top. Today I decided to work from scratch.
Whole Wheat Pancakes
Makes enough for 2 pancakes
- In a bowl, mix together all the dry ingredients: flour, baking powder, cinnamon, salt and nutmeg.
- In another bowl, whisk the egg, and vanilla.
- Take the wet ingredients and slowly add them to the dry ingredients and mix together until a thick paste forms.
- Add in the whole milk. This is where you need to use your judgement, depending on your preference. I like my pancake batter to be a bit thick and creamy so I don't add too much milk (less than 1/4 cup). But if you like your pancake batter to be a little more runny, add a little more milk.
- Over medium heat in a non-stick skillet, pour about 1/4 cup of the batter.
- You will know it's time to flip the pancake when small bubbles form on the top.
- Cook for about a minute on the other side.
- Top your pancakes with whatever you wish. I used my dad's homemade maple syrup, and added a side of fresh cherries to my dish.