Whole Wheat Date Pancakes

I decided to go on a bit of a carb binge after Passover.  Homemade pasta came first, then these the next morning.

I found a recipe that was close enough to what I wanted on Food Republic.  The main changes were subbing out half the white flour with wheat and reducing the honey.

Wait, you're saying, only half the flour in this is whole wheat?  By all means, make them entirely from whole-wheat flour if you'd like, but it's going to change the consistency.  You'll need about 1/4 C more milk, and they'll still be a little tough.  I was shooting for more nutritious than all-white flour but still fluffy.

3/4 C all purpose flour
3/4 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
3 Tb butter, melted
1 Tb honey
*1-1/2 C milk
1 egg
2/3 C chopped, pitted dates
oil for frying

1.  In a bowl, stir together both flours, baking powder, and salt.  In a separate bowl, beat egg.  Whisk in butter, honey, and milk.

2.  Add wet ingredients to dry and stir until combined.  At this point, lumps are ok.  Stir in chopped dates and let batter sit 5-10 minutes.

3.  Preheat a griddle over medium-high heat.  Add oil to coat the bottom of the pan and allow to heat. Stir batter to break up remaining large lumps, then start spooning 1/4 C mounds onto the griddle.

4.  Cook pancakes until tops set and bubbles stop breaking, about 3 minutes.  Flip and cook until other side browns, about 2 minutes.  Remove to a plate to keep warm, add more oil as needed, and repeat with remaining batter.  Serve warm with syrup.

Serves 5-6

Difficulty rating  π