Dry stuff: ¼ cup unbleached wheat flour ¼ cup whole wheat flour ¼ cup millet flour ½ cup ground flax meal 1/8 cup corn starch 1/4 cup pastry flour 2 tsp baking powder 1 tsp baking soda ¾ tsp sea salt or Italian/French salt Mix this together in a nice bowl that will hold it all and enough future liquid….. In a separate bowl, the Juices: 1 egg (don’t like eggy pancakes) 1 cup vanilla yogurt ½ cup buttermilk ¼ cup vanilla soy milk (use this for future dilution as well) 1 TBSP French Vanilla Torani syrup 1 tsp vanilla extract 2 TBSP Honey Whip it, whip it good Lubricant (to be added in a second): 3 TBSP EVOO – use a good olive oil or I guess you could use melted butter or some khrappy margarine or even a heart healthy one. Pour the juices into the dry stuff, while folding it together. Add the lubricant while folding. Don’t beat it. Just combine until evenly mixed. Chances are it won’t be a pourable nice batter yet, add just a splash of the vanilla soy milk to make a nice thick batter but not too thin – thicker if you want a cake like pancake, lower viscosity if you want a thinner pancake. But there is a balance – these aren’t crepes. If the batter is too thin the finished product will be too wet as well. Cook right away on a warm, but not blazing hot lubed griddle. The juicy side up will be reluctant to bubble, and the trapped gasses will cause a nice rise. Flip them off as necessary. Eat with homemade jam, fresh fruit or the maid. Real maple might be good too.