Fluffy Eggless Pancakes - cooking recipe

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon cinnamon
2 cups milk
1/3 cup water
3 tablespoons canola oil
1/2 teaspoon vanilla extract

Preparation

1. Mix the dry ingredients.
2. Triple sift the mixture to add air to the whole wheat flour.
3. Add the milk, water, oil and vanilla extract.
4. Mix gently but thoroughly. A few lumps are okay.
5. Let stand for five minutes. This allows the baking powder to react with the milk, creating more air in the batter.
6. Heat a frying pan or griddle on medium-high heat. The pan is ready to use when water dropped on the pan rolls and skittles. For a smooth golden finish on your pancakes, do not use any cooking spray or butter.
7. Reduce the heat to medium.
8. Spoon 1/4 cup batter per pancake onto the pan.
9. Turn the pancake when bubbles form and begin to pop (about two to three minutes).
10. Remove the pancake from the pan when a wisp of steam rises from beneath the pancake (about one and a half minutes).