Thanks to period 1 for this delicious photo op!
3/4 cups all purpose flour
1/4 cup whole wheat flour
1 tablespoon sugar
3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
1 tablespoon oil
1/2 teaspoon vanilla
Mix all dry ingredients together in a medium bowl and make a well in the center. In a separate bowl, beat eggs, milk, oil and vanilla until fluffy. Pour wet ingredients into the dry ingredient well and mix just until combined. Do not over-mix – some small lumps are okay.
Pre-heat a DRY (don’t grease it) non-stick pan for 2 minutes on medium heat. (When making pancakes for the first time and learning to adjust the heat, oil or butter to grease the pan can burn and smoke)
Pour about ¼ cup batter onto hot pan. You can fit 2 per pan. Do not make a giant pancake, it takes too long, the edges burn and center stays raw. Let pancakes cook until the edges start to dry out and a few bubbles form in the center. Use the corner of your spatula to lift the edges of the pancake and check underneath. They should be light, golden brown. If batter gets on the spatula, clean it off with hot water otherwise it will transfer the raw batter to the cooked side.
Flip each pancake ONE TIME! Don’t press down on pancakes after they’re flipped, this will make them dense and chewy. Remember, pancakes rise like any other cake – would you push down on a cake that just came out of the oven? It will take less time for the second side to cook, about 30 seconds to a minute.