Categories: Breakfast, Pancakes

Ingredients

• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup coarse wheat bran
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• nutmeg, a pinch
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 1/3 cup honey
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon pure vanilla extract
• 1 cup shredded sharp cheddar cheese
• maple syrup, for topping

Directions

1. In a bowl, whisk the whole wheat and all-purpose flours, bran, baking powder, cinnamon, nutmeg, and salt together.

2. In another bowl, whisk together the milk, eggs, honey, melted butter, and vanilla; blend thoroughly.
3. Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined; batter will be a bit lumpy.
4. With a rubber spatula, gently but thoroughly fold in the cheddar cheese.
5. Butter, oil, or spray your griddle or skillet; preheat over medium heat.
6. Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading.
7. If necessary, use a spatula or back of your spoon to distribute the cheese evenly.
8. When the undersides of the pancakes are quire brown and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown; serve immediately.
9. Serve with maple syrup.

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