A special breakfast doesn’t have to be hard. These whole wheat, cinnamon raisin pancakes are almost as simple as plain old pancakes, but have great cinnamon flavor, a hint of sweetness, and juicy raisins. My oldest daughter and I made them together on a rare mid-week day off from school. Like most kids, she loves cinnamon raisin anything, so cinnamon raisin pancakes seemed perfect. We took our time making them, and then sat down and ate them together. I loved that it was just the two of us–a special time to talk and enjoy each other’s company.
Though I enjoy pancakes most when they can be eaten leisurely, these also reheat beautifully. Consider doubling the recipe, and reheating them for breakfast on the go.
Cinnamon Raisin Pancakes
1/2 cup raisins
1/4 cup hot water
1 1/2 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 tablespoon cinnamon
1 1/2 cups milk
1/4 cup neutral oil
Place raisins in a small bowl. Pour hot water over them, just enough to cover.
Preheat your griddle or skillet over medium-high heat.
Combine the flour, baking powder, salt, sugar, and cinnamon in a large bowl. In a small bowl, lightly beat the eggs, and stir in the milk, and then the oil. Fold into the flour mixture, and then the raisins.
Add a tablespoon of oil to the skillet. Pour in 1/4 cup batter per pancake, and cook each side for about 3 minutes. Keep cooked pancakes in a warm oven.
Sprinkle each stack with cinnamon, and serve with butter, raisins, and real maple syrup.