Pancakes

Notes

Don't over-mix the batter. Mix just enough with a whisk to barely moisten the dry ingredients. Ignore lumps.
Ideally, let the batter rest, covered, in the refrigerator for 3 to 6 hours.
Variations in the moisture content of your flour will require adjusting the batter thickness. If the batter is too thin, add more flour. If the batter is too thick, add more water.
If making waffles or if you just want to avoid having the pancakes stick to a pan, add an extra 2 tbsp oil or butter to the recipe.
Frozen blueberries have more moisture than regular blueberries. If adding them, thaw them under running water and then dry them a bit. If you mix them into the batter they will color it, so instead sprinkle them onto each pancake after pouring out the batter.

whisk together
- 1 1/2 cups all-purpose flour
- 3 tbsp sugar
- 1 3/4 tbsp baking powder
- 1 tsp salt
combine
- 1 1/2 cups milk
- 3 tbsp butter, melted
- 2 eggs

Follow the normal Pancakes recipe above but:

combine
- 1 cup cornmeal, white or yellow
- 1 to 2 tbsp honey, maple syrup, or sugar
- 1 tsp salt
- 1 cup boiling water
add
- 1/2 cup milk
- 2 tbsp butter, melted
- 2 tsp baking powder
- 1 egg
add
- 1/2 cup all purpose flour

Add the cornmeal, sugar, salt, and boiling water into a bowl. Mix, cover, and let stand for 10 minutes.
Add the milk, butter, baking powder, and egg and whisk well.
With minimal mixing, add the flour.