Raised Pancakes

Combine white flour, brown flour, baking powder, salt, and sugar in a large mixing bowl, whisking together until well blended.

Create a well in the center of the dry ingredients and add the beaten egg and prepared milk, stirring gently until a smooth batter forms without lumps.

Stir in the cooking oil until fully incorporated into the batter, ensuring an even consistency throughout.

Let the batter rest for 5 minutes at room temperature to allow the leavening agents to activate and the batter to thicken slightly.

Heat a non-stick skillet or griddle over medium heat until a drop of water sizzles on the surface, indicating proper temperature.

Pour approximately ¼ cup of batter onto the heated skillet for each pancake, spacing them with room to spread evenly.

Cook for 3–4 minutes until the bottom is golden brown and the top begins to show bubbles forming across the surface.

Flip each pancake carefully using a spatula and cook the second side for 2–3 minutes until golden brown and cooked through.

Transfer the cooked pancakes to a warm plate and keep warm while cooking the remaining batter in batches.

Serve the raised pancakes warm, topped with butter and honey drizzled generously over each stack.