I never thought I'd be able to top my Lemon Ricotta Pancakes or my Chocolate Chip (Banana) ones. But these might just take the cake... pan-cake that is. I had a whole bunch of whole-wheat flour and extra raisins at home. So I decided instead of buying extra chocolate chips for another batch of chocolate chip banana pancakes that I would instead try making Cinnamon Raisin Pancakes. It's one of those pantry scrounge type creations that I'm never really excited for but I'm glad that my extra stuff is being put to good use. The result? Flipping amazing. These pancakes are moist and fragrant. They are a little dense with the whole-wheat flour but are still soft and airy because the ratio of the wet ingredients is higher than that of the dry. Even if you don't like raisins in things, you'll love them in these. They complement the cinnamon batter so beautifully. And when you pour 100% all natural maple syrup over these and take one big bite, you'll be in heaven.
1-1/2 cups of whole wheat flour
2 heaping tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon of cinnamon
2 cups of buttermilk
1 teaspoon of vanilla
handfull of moist raisins (from the bag not the box)
butter for greasing the griddle
Heat your griddle and grease with some butter. Pour some batter (about half of a cup or so) onto the hot skillet. Sprinkle some raisins over the top. When the batter starts to bubble and those bubbles start to pop, flip it over and cook for a couple of more minutes. Repeat until you run out of batter. This makes about 6 good size pancakes. Enjoy with some strips of bacon on the side, some sliced banana and a hot cup of tea. Enjoy!