Gosh darn it. These pancakes are so, so good.


They are subtly sweet from the honey, has a chewy interior with slivers of oats, a beautiful brown exterior, and most of all, the aroma that perfumes the house as they cook is sublime. I made it this morning and life just got wayyyy better. This amazing recipe if from the food blog Top with Cinnamon.


 Yield: makes 6 pancakes (though, I ended up with 4)
1/2 cup all purpose flour
1/4 cup whole wheat flour
1 tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup whole milk
3 tbsp honey
1 large egg
1/4 cup rolled oats
Butter / vegetable oil for skillet

In a medium bowl, mix together the flours, baking powder, cinnamon and salt.

In a measuring cup or small bowl, measure out the milk. Add the honey and egg and beat for 1 minute, or until the honey has completely dissolved into the milk.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Gently fold in the rolled oats.

Preheat your skillet over a medium heat and brush with 1 1/2 tsp of butter or 1 tsp of vegetable oil. Using a 1/4-cup measure scoop the batter onto the warm skillet. Cook for 2-3 minutes until small bubbles form on the surface of the pancake, and then flip. Reduce the heat to medium-low and cook on the opposite sides for about 1 minute, or until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 200 F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately.