Fluffy Pancakes

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole 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 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. Makes about 6 medium-size pancakes.
Note: This recipe also works well with whole wheat flour. Chopped fruit or chocolate chips can be added to batter before cooking for a unique treat. Submitted by: Dawn Linke

My review: Love these! I usually make them with whole wheat flour and often will add pureed zucchini (substituted for part of the milk) to make them more nutritious.