My favorite pancakes are quite nice made with honey and whole wheat. Browning the butter gives an extra-special dimension of flavor.
Honey Whole Wheat Pancakes
Based on combination of recipes, with whole wheat added in.
3/4 cup white whole wheat flour
1/2 cup all-purpose flour
1 Tbl. baking powder
1/2 teaspoon salt
2 eggs, whisked light and fluffy
1 cup milk
1 Tbl. honey
1 tsp. vanilla
2 tablespoons vegetable oil
2 tablespoons butter
Combine flours, salt and baking powder in a small bowl.
Combine whisked eggs, milk, honey and vanilla in another bowl.
Melt butter and oil in a skillet and heat until butter starts to brown and smells fragrant.
Combine the wet and dry ingredients lightly, until just combined. Pour over the browned butter/oil and mix in lightly.
Heat a lightly greased skillet (use the same pan as for melting the butter and keep it on medium heat, or between 4-5 on a dial that goes from low to high as follows: “low-2-4-5-6-high”) . Pour 1/4 cup of batter for each pancake. Cook until browned on bottom (it will bubble on top when it browns on the bottom) and and flip to cook other side. Makes about 2 dozen pancakes.
update: works perfectly with all “white whole wheat” flour (King Arthur). Stir mini chocolate chips into the batter and use Log Cabin All Natural brown sugar syrup instead of honey in the batter for chocolate chip cookie pancakes.