These scratch pancakes put mix-style and restaurant pancakes to shame. They are fluffy and delicious, and don't take much longer to prepare than a mix.

Into the blender:

Blend it well. In a bowl, place:

Add the liquid to the flour. Stir about a dozen times by hand. Don't overstir! You should not attempt to get all the lumps out of the batter. The common "pancake mistake" is over-stirring the batter until it's smooth, which makes for a tough pancake. Even pancake houses overstir their mixes. If you can live with a few lumps in the batter, you'll have a much lighter, tastier pancake. I've also had students who "mash" their pancakes onto the griddle in order to get them smooth and flat--don't do it! Let the cakes rise to a fluffy texture on the griddle.