Whole wheat buttermilk pancakes with cinnamon infused maple syrup

I’m a sucker for specialty food items. I can’t help it. I see a good bottle of olive oil and I have to tighten my muscles so I don’t grab it and run to the register.

A couple weeks ago it was a bottle of cinnamon infused maple syrup. And I couldn’t resist.

I’m now the proud owner of a 16 fl. oz. bottle of maple syrup from Dean and Deluca. And it comes with a free cinnamon stick inside.

To try out this new fangled wonder I made some whole wheat buttermilk pancakes. I thought of making pumpkin pancakes after a friend made the suggestion, but Will made a face when I passed on the idea. He’s not too big a fan of the pumpkin. And sometimes I’m just too foodie for him and I think he misses the basics.

I was initially afraid the syrup would be overpowering in the cinnamon department, but it was pretty subtle. I loved the texture of the pancakes with the spicy, yet super sweet mixture.

And these pancakes? Easy! Give them a try, even if you don’t have overpriced maple syrup on hand.

Be careful of flipping disasters!

Recipe for whole wheat buttermilk pancakes

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 tablespoon vegetable oil
  • 1 large egg
  • 1 large egg white

Mix the dry  ingredients in a large bowl. In a smaller bowl, add the wet ingredients and mix until blended. Add the wet mixture to the dry ingredients and whisk until blended.

Heat a buttered skillet and spoon the batter onto the pan. Cook for about two minutes on each side or until little bubbles form on the edges of the pancakes.

Leave cooked pancakes on a dish in the oven at 200 degrees to keep warm while you finish cooking the other pancakes.

Top with butter, syrup and enjoy.

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