1 c. white flour
1/2 c. cornmeal
1 c. whole wheat flour
1 tbsp. baking powder
1/2 tsp. baking soda
2 tbsp. sugar
1/8 tsp. cinnamon
2 tbsp. cooking oil
1 egg
3 c. milk
Options:
1 banana, mashed
1 c. or more blueberries
1/8 tsp. nutmeg

Substitute 1 1/2 cups of buttermilk with 1 1/2 cups regular milk.

Mix dry ingredients, add oil and egg (egg can be separated and white can be beaten and folded in as last step); add milk and mashed banana and/or berries. Stir until mixture is combined. Do not overstir, mixture should have lumps. Fold in egg white, if egg was separated.

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or skillet. Cook over medium heat until bubbles appear; turn over. Leftover pancakes can be refrigerated and popped into the toaster for a quick breakfast.

Makes approximately 24 (4 inch) diameter pancakes.

Serves 6-8.