These are a breakfast favorite at Pendle Hill!
Ingredients:

• 1 cup white flour
• 1 cup cornmeal (sifted)
• 2 cups whole wheat pastry flour
• 3 1/2 tablespoons sugar
• 1 teaspoon salt
• 4 tablespoons baking powder
• 4 large eggs
• 3 1/2 cups milk
• 1/2 cup oil

Mix dry ingredients and wet ingredients separately. Combine lightly but don’t overmix; batter may be slightly lumpy. Let sit for 10-15 minutes. While batter sits, heat griddle to medium heat so that a sprinkle of water makes a sizzling noise. Pour batter in dollops onto griddle. Flip pancakes when they start to bubble. Serves 6-8.  Tastes best on a Saturday morning!