Cook’s notes: These cinnamon pancakes may be eggless, but they are definitely delicious and very fluffy. Lovely with the addition of 1/2 cup blueberries or spread with jam.
To add berries: Being careful not to burn yourself, spoon a few frozen blueberries onto each pancake’s raw side. Blueberries will thaw out while cooking. Turn pancakes when bubbles form on the surface and the edges are golden brown.
Yield: About 8 pancakes (Serves two).
Update 27 Mar 2016: Looks like the original post from the lucyandi blog was removed in 2009, so I can no longer link directly to it. Here is the recipe as saved from the archive.org site:
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk [or almond milk]
1 Tablespoon vegetable oil
1 Tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter
Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix – it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
Return pan to stove and stir butter into batter.
When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.