Basic Wholewheat Pancake with or without Banana

This is from Favorite Recipes from Quilters, contributed by two different cooks--Emma Troyer of Partridge, KS and Cathy Mazur of Williams Lake, BC.

It is easy and, for wholewheat pancakes, very light and high. I added the lemon zest. It has the advantage of only requiring one bowl. First you mix the dry ingredients, and then you add the wet directly into the dry.

You can add fresh berries; add them whole when you flip them in the loose batter on the second side.

1 c. wholewheat flour (a mixture of flours is fine)
1 T sugar
1 t. baking powder (push through a sieve)
1/2 t. baking soda (push through a sieve)
1/2 t salt
1 egg
1 c. buttermilk (regular milk is fine, if you don't have any)

optional: one mashed ripe banana
2 T melted butter
grated lemon zest to taste
cinnamon to taste

In medium bowl combine flour, sugar, baking powder, baking soda, salt, and cinnamon. 

Add egg, buttermilk, melted butter, and lemon zest. Whisk.

In hot, oiled skillet or grill, drop about 1/4 c of batter per pancake. Flip. On the induction burner, you can turn off the burner for the second side and the pancakes will cook fine and be less likely to burn.