3 c. flour
1/3 c. bran; optional
3 c. milk
3 eggs
1/3 c. vegetable oil
4 tbsp. sugar
1 tbsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 can blueberries, drained; optional

Mix all ingredients in a mixing bowl (no sifting necessary). Blend at low until ingredients are moistened. Then at medium until smooth. Add a little extra milk if necessary. If adding blueberries, then drain and rinse and stir in now. Preheat oiled griddle to 375 degrees or until water dripped on griddle dances and evaporates immediately. Use a 1/4 cup measuring cup for perfectly sized 4 inch pancakes. Wait until bubbles on top of pancakes pop and stay open then flip pancakes. Wait one minute then remove and serve. Our family prefers these scratch pancakes to dry, bland pancake mix or Bisquick pancakes.

Serves a family of 9 with some leftover pancakes for snacking after church.