(Adapted from Eating for England’s recipe here.)
Step by Step Instructions:
For these fluffy pancakes full of ooey goodness, the following ingredients are needed: Maple Syrup (for topping the finished pancakes), Splenda, Whole Wheat Flour, Skim Milk, Salt, 2 Eggs, Baking Powder, 2 T. Cold Butter, Vanilla Extract (or Vanilla Bean Paste is what I used), Honey (I used imitation honey because it’s sugar free), and Ground Cinnamon.
The first step is to mix together the Whole Wheat Flour, Splenda, Baking Powder, and Salt in a bowl.
In a separate bowl, combine the Skim Milk, 2 Eggs, Honey, and Vanilla.
Then cut the cold butter into about 1/4-inch cubes and add two teaspoons of cinnamon to it.
Using your hands, mix the butter and cinnamon together without it getting really runny. You want it to stay in small chunks if possible.
Combine the wet and dry ingredients until it just begins to come together. Be sure not to overwork it.
Then add the cinnamon butter to the batter…
…and fold it into the batter carefully so that the butter is throughout.
Set the batter aside to rest for 5-10 minutes.
After about 5 minutes, I heated a skillet to medium heat and used a 1/4 cup measuring cup to keep the pancakes consistent. I poured this amount of batter for each pancake and flipped them when the sides began to get dry-looking and bubbles formed around the edge.
Then I flipped over the pancake.
I piled up all my pancakes (no this photo is not my serving) and picked out a couple to devour. You can see on the pancake on the very bottom how the cinnamon butter kind of caramelizes on the side…Yum! You can serve your pancakes with maple syrup or a sprinkling of powdered sugar. I opted for the syrup. Did I mention these were delicious?!
Makes 12-16 4-inch pancakes
1 1/2 cups whole wheat flour
2 tbsp Splenda
1 3/4 tbsp baking powder
1 tsp salt
1.5 cups Skim milk
1 tbsp honey
1/2 tsp vanilla
2 tbsp cold butter
2 tsp cinnamon
maple syrup to pour ~or~ powdered sugar to dust
1. In medium bowl, combine the flour, sugar, baking powder and salt.
2. In a separate medium bowl, combine the milk, eggs, honey and vanilla.
3. Cut the cold butter into small 1/4 inch pieces and add the cinnamon. Mix it together with your fingers until well incorporated, but not over mixed.
4. Add the wet ingredients to the dry ingredients until just combined. Lightly fold cinnamon chunks in. Let sit for 5-10 minutes.
5. Heat a skillet on the stovetop and add 1/4 cup batter. Once the pancake begins to bubble, flip and cook the other side. Repeat until all the batter is used.
6. Pour on some maple syrup or dust with powdered sugar and dig in!