ScottTommish Pancakes.

Separately, combine the wet and dry ingredients.

Add the dry to the wet and mix until smooth. Don't worry about over mixing, just don't go mad. 

The batter should coat the back of a spoon in a thick layer. Adjust with flour or milk until it feels correct. Too thick and the pancakes will look weird, too thin and they'll not rise well.

Allow batter to sit for 30 minutes. 

Preheat a pan on medium for 5 minutes. Turn down slightly to begin cooking. It will take some adjustment to get the temperature consistent.

Add batter to the pan with a serving spoon. Cook until bubbles are seen on the top and the edges are starting to dry out. Flip and cook for a further minute, until fully set. When removing from the heat the pancake should be lightly steaming.

Keep warm and serve with you favourite toppings. Yogurt, honey, nuts, oats, and blueberries are great combination.