Wholemeal pancakes

For Y and C:

 3/4 cup (100 grams) whole wheat flour - I used 1/2 cup wholemeal flour and 1/4 cup white flour.

3/4 cup (100 grams) all-purpose flour - omit

2 tablespoons sugar - I used 1 tbsp brown sugar

1/2 teaspoon ground cinnamon - half

1 tablespoon baking powder - half

1/2 teaspoon fine sea salt - half

1 1/4 to 1 1/2 cups (295 to 350 ml) milk, dairy or non-dairy - I used 3/4 cup milk

1 large egg - used 1 egg

4 tablespoons unsalted butter, melted, plus more for the skillet or substitute coconut oil - I used 2 tbsp

1 1/2 teaspoons vanilla extract- half

Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.

Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).

Whisk milk, butter, egg, and the vanilla together until blended.

Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.