Cinnamon Swirl Whole Wheat Pancakes

Apparently it’s Pancake Week here. Cinnamon Swirl Whole Wheat Pancakes? Nothing wrong with that. Except that I JUST re-posted my new-and improved pumpkin spice pancakes a few days ago. We’ll just say the polar vortex is starting to affect my taste buds. I am craving fluffy, sweet things. In fact, that explains the rare fluffernutter sandwich I devoured last weekend.

Ah, childhood memories! With every  bite, I was transported back to 1977 — pigtails, my plaid Toughskins (Charlie’s Angels collector cards in the back pocket), and my purple Imperial yo-yo. Toughskins were my ticket to cooldom. My mum had a strict no-jeans rule when it came to school outfits. Thankfully, Sears came through with jeans that were not the traditional blue denim. My mother acquiesced, and I was suddenly fashion-forward.I owned the green pair and the red pair. The matching jackets, too. I also had a pair of lemon yellow overalls, which were my pride and joy. For those of you who have seen me in my yoga pants and the same USAV Nationals 2004 sweatshirt, like, every single day for the past 5 years, this may surprise you. But then again, maybe it won’t.

Can we talk whole wheat pancakes?
And also cinnamon swirl.
And let’s talk about that the fact that these lovelies are delicious enough to eat without frills like butter and syrup.
Which is especially important if you are eating them while standing over the griddle, minding the last batch.

Just to make sure this wonder recipe wasn’t a fluke, I made them twice.

Not a fluke.

Definitely not. The cinnamon swirl that I drizzled over the uncooked pancakes turned into sweet crystallized veins of flavor. The pancakes were fluffy and light, no matter whether I used all whole wheat or all-purpose flour.

I suggest you quickly change out of your fancy Toughskins and into your favorite yoga pants and get cooking.

A few tips:
1) Measure the flour with a light hand. Do not tap the measure cup to fit more in, or pack it in firmly. Too much flour means heavy, dry pancakes.
2) Add the wet ingredients to the dry mixture, and stir just until moistened. Small lumps are fine. Break up, with the back of the mixing spoon, any lumps bigger than then your fingernail.
3) Do not stir vigorously, and certainly do not use an electric mixer, which will encourage more gluten formation (gluten=tough, when it comes to quick breads).
4) For the cinnamon swirl, the easiest way to add it to the pancakes is to put the mixture into a small Ziploc bag, then snip a small piece of the corner off. You can use that as a spout of sorts. If you don’t have that available, just mix the ingredients in a bowl, then use a spoon to drizzle the swirl over the pancakes in the pan.

Cinnamon Swirl Whole Wheat Pancakes
Makes about 18 pancakes

Prep time: 15 minutes     Cook time: 15 minutes

Whole Wheat Pancakes:

3 cups whole wheat flour
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons baking powder
2 cups nonfat milk
2 eggs, beaten
3 teaspoons vanilla extract
4 tablespoons butter, melted

Cinnamon Swirl:

4 tablespoons butter, melted
1⁄4 cup plus 2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon

First, make the swirl by combining the melted butter, brown sugar, and cinnamon. If you have a plastic Ziploc-type bag, you can mix up the ingredients right in it. Otherwise, just use a small bowl. Set aside.

Add the dry ingredients (flour, baking powder, salt, sugar) to a mixing bowl. Combine with a large spoon or whisk. In a separate bowl, combine the milk, eggs, and vanilla. Add all at once to the dry mixture, and stir until moistened. Add the melted butter and stir a few more times. Batter will be lumpy.

Preheat a nonstick griddle over medium heat, and prepare with pan spray. Pour about 1/4 cup of batter for each pancake. Drizzle the cinnamon swirl over each circle of batter. Continue to cook until small bubbles appear, then flip and cook 2-3 minutes on the other side.

Keep warm until serving. Maple syrup and butter are entirely optional 🙂