Gack Yack

1/2 cup yellow corn meal
1/2 cup whole wheat flour (any flour will do)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup healthy egg substitute or 1 egg
2 tablespoons oil (I omitted this)
3/4 cups milk (could use buttermilk too)

In a medium bowl, mix the dry ingredients and blend in all the wet ingredients. Heat griddle with medium heat. Check the batter’s thickness before cooking. The cornmeal absorbs more moisture the longer it sits there. If it’s too thick, add 1 tablespoon of water or milk at a time, until it’s a pancake batter consistency. Pour about a 1/4 cup of batter onto griddle and cook 1 1/2 – 2 minutes, then flip. Cook another minute until golden brown on both side. Just like when you’re making regular pancakes.