Categories: Breakfast, Pancakes
Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup coarse wheat bran
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- nutmeg, a pinch
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1/3 cup honey
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 1 cup shredded sharp cheddar cheese
- maple syrup, for topping
Directions
-
In a bowl, whisk the whole wheat and all-purpose flours, bran, baking powder, cinnamon, nutmeg, and salt together.
- In another bowl, whisk together the milk, eggs, honey, melted butter, and vanilla; blend thoroughly.
- Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined; batter will be a bit lumpy.
- With a rubber spatula, gently but thoroughly fold in the cheddar cheese.
- Butter, oil, or spray your griddle or skillet; preheat over medium heat.
- Spoon ΒΌ cup batter onto the griddle for each pancake, allowing space for spreading.
- If necessary, use a spatula or back of your spoon to distribute the cheese evenly.
- When the undersides of the pancakes are quire brown and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown; serve immediately.
- Serve with maple syrup.