1 c. unbleached white flour
1/2 c. cornmeal
1/2 tsp. nutmeg
1/2 c. nonfat dry milk solids
1/4 c. oil or melted butter
1/2 c. whole wheat flour
4 tsp. baking powder
1 tbsp. raw sugar or brown sugar
2 eggs, lightly beaten
1 to 2 c. water

Sift the unbleached white flour, whole wheat flour, cornmeal, baking powder, nutmeg, sugar, and milk solids together into a bowl. Tip the coarse parts retained in the sifted into the bowl. Using a rotary beater, beat in the eggs, oil, and enough water to make a creamy batter that pours.

Thicker batter will give thick puffy pancakes; a thinner batter will give thinner crisper pancakes. Ladle the mixture onto a hot, oiled griddle and cook until browned. Turn and brown the second side. Recipe can be doubled, tripled or quadrupled and kept in a covered jar.