Fluffy Whole Wheat Pancakes - cooking recipe

Ingredients

1 1/4 cups whole wheat flour (I use Gold Metal )
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon honey (or sugar if you like)
3/4 cup skim milk
1/2 cup water
1 egg
2 tablespoons vegetable oil
1 tablespoon pure vanilla extract

Preparation

Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
Make a well (hole) in the middle of the dry ingredients.
Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:
Beat only the WET ingredients for a few strokes.
Gradually add in the DRY ingredients, pulling just the edges into the center well.
Keep doing this until all the DRY is incorporated into the WET and you have a batter.
KEY: Let the batter sit for at LEAST 10min, 15 is better.
Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
Let the cake cook for about 1-2min (it's fast, I know!).
When the edges have solidified and there is less steam escaping it is ready to flip.
Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
Once flipped it should only cook about 1 more min - but 2 is fine.
Place cooked cakes on damp paper/dish towel in a warm oven, covered.
Repeat for the rest of the cakes.
If setting a 2min timer works for you, do that - so shame is playing it safe ;).
Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.