Perfect Pancakes

This is my own recipe. It is better than Bisquick, I promise! Plus it's very easy, never chewy, always fluffy - the perfect pancake! The purpose of the spelt or buckwheat flour is to prevent the pancakes from going chewy if you happen to stir the batter too much. Spelt and buckwheat have very little gluten, and gluten is what is responsible for the chewiness of bread. You can use any gluten-free flour in place of the spelt or buckwheat in this recipe.

Preheat a non-stick griddle to medium heat. Make sure your griddle is completely heated before you pour your pancakes.

Combine in a large bowl:
1 c. unbleached all-purpose flour
1 1/2 c. spelt or buckwheat flour
1/4 c. granulated sugar
1 tsp. salt
4 tsp. baking powder

Combine in a large measuring glass:
2 eggs, whisked
2 c. milk + 2 tsp. vinegar (or just use buttermilk)
1 tsp. vanilla extract
3 Tbsp. oil

Stir the wet ingredients into the dry, and mix with a fork until just combined (but not if there are still large lumps of dry flour throughout the batter - stir the batter till the bigger lumps have broken up). Spray the griddle with oil, and pour 1/4 cup portions of pancake batter onto the hot griddle. Fry them until you see lots of bubbles surfacing on top and are a deep golden brown, and then flip them over. Cook the other side until it is also a deep golden brown. Serve the pancakes immediately with butter, syrup, jam, or whatever tickles your fancy. They can also be kept warm on a stoneware plate in the oven set on the coolest temperature.

I like to make large batches of pancakes. This recipe yields about 20 - 25 pancakes. Halve the recipe if you desire. I like to eat the morning's cold pancakes for lunch with cheese and lunchmeat on them, popped in the microwave for a few seconds. Not sure why. I just like them that way.