Free yourself from the tyranny of the pancake mix box! You probably have most of this stuff at home already.

1 1/4 cups (7 oz by weight) unbleached all-purpose flour
1/4 cup (0.5 oz weight) corn meal
3 1/2 tsp baking powder
3/4 tsp salt
1 TBSP sugar
1 1/2 cups whole or 2% milk
1 egg
1/3 cup canola oil

Makes about 8-10 pancakes depending on their size. Use organic ingredients wherever possible.

If using an electric griddle/skillet, turn on to 250F. Measure all dry ingredients (flour, corn meal, baking powder, salt, sugar) in mixing bowl. In another bowl (preferably with a spout or lip), whisk together the oil, egg, and milk until very well mixed.

Quickly add the oil/milk/egg mixture to the bowl with the dry ingredients. Mix with whisk. Be sure you don’t over-mix – literally about 10-12 “strokes” should do it. Lumpy is OK as long as you don’t see any dry powder. This ensures a fluffy pancake. Let the batter sit for 3-5 mins and you’ll start seeing bubbles coming from the baking powder.

Spoon batter onto griddle or non-stick pan using ice cream scoop. Let the pancake cook on one side until you start seeing bubbles. At this point, you can add blueberries, chocolate chips, or nuts. Flip and wait until golden brown on both sides.