The Perfect Whole Wheat Pancake

Every weekend of the last month and half I have been making pancakes one morning in search of a batch worth making more than once. This recipe has stuck-we've had it now three weekends in a row and like it more every week. I use whole wheat flour and soy milk, but the below recipe could also be made with white flour and regular milk if the whole wheat and soy aren't items you keep in your kitchen. The flavor will change slightly, but it will still be a good pancake.

The Perfect Whole Wheat Pancake
 2 cups whole wheat flour
1TBS baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
2TBS brown sugar
1 1/2 cups water
1 cup soy milk

Preheat the griddle/frying pan on med-high heat. While it is heating up, mix the flour, baking powder, salt, cinnamon and sugar together. Then add the water, milk and vanilla extract. Mix until all the dry ingredients are incorporated. Spoon onto the pan (I use a 1/4 cup scoop). The pan should sizzle a little when the batter hits it. Cook until small bubbles begin to form and flip. Cook the other side until golden brown. I like to turn the oven on low and put the cooked pancakes on a plate in there to stay warm until I have cooked them all. Serve with your favorite topping.

Yield: Using a 1/4 cup scoop, this will make about 12 small to medium sized pancakes.