Simple Vanilla Pancakes    

After making Awesome French Toast, I was curious how vanilla would taste in my pancake batter.  My kids thought I made flat cupcakes for breakfast, and of course, they ate every bite!  Notice that this is not a sweet batter, I skipped the sugar, knowing that there would be maple syrup added later.

Personally, I've been craving raspberry jam on my pancakes. It's a yummy change and I can carry my breakfast around while I get the kids ready for school. (I went overboard on the jam for this picture, but you don't really mind. Do you?)

HERE'S WHAT YOU'LL NEED

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 egg
• 2 tablespoons oil or applesauce
• 3/4 cup milk

Heat griddle set to medium heat.  Mix the dry ingredients together and add in all wet ingredients.  Beat until batter is smooth.   If you have Oven Fried Bacon on hand, this is the time to warm it up in the microwave.

By this time, the griddle should be hot enough to pour the batter.  If the griddle is too hot, simply remove it from the heat for a minute or two and turn down the burner just a bit.

Pour out enough batter to make 4 inch cakes.  When the tops become bubbly, it's time to flip'em.  The second side will cook faster than the first, so DON'T WALK AWAY, cook until golden brown.  Serve up hot with maple syrup drizzled on top and two slices of bacon on the side.  

WHAT TO DO WITH LEFTOVER PANCAKES

If you have extra pancakes, store cooled pancakes in an airtight container.  They can be left out on the counter for the day or refrigerated for 2 to 3 days.  Reheat pancakes in the toaster on medium heat.  Leftover pancakes make delicious peanut butter and banana sandwiches.  Use the pancakes as a substitute for bread slices and let the kids create their own breakfast sandwiches.