These are great, easy pancakes that I make twice weekly for my kids. And a great way to use Unearthed Organic Cornmeal. Adapted from a recipe in the Rebar Cookbook, page 90ish.

Mix together
3/4 cup Unearthed Organic Cornmeal or some other inferior cardboardesque brand
1/2 cup all purpose flour or 1/4 all purpose and 1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Separately, whisk together
2 eggs but get rid of the shells first
1.5 cups buttermilk
2 tablespoons molasses (1.5 Tablespoons sugar into the dry mix)

Combine the wet and dry and mix until just blended

Ladle 1/4 to 1/2 cup per pancake onto a pan over low to medium heat BUT FOR GOODNESS SAKES LET THE PAN PROPERLY HEAT UP FIRST and use a thin layer of oil, butter or lard underneath.

Regarding the flours and cornmeal: you can use any combo you like, really, as long as they add up to between 1.25 and 1.5 cups. I usually go with 1/2 cup each fresh-milled cornmeal, buckwheat, and soft white wheat. These will give you a thicker batter. Rebar has you use 1/2 cup all purpose, 1/2 cup buckwheat, and 1/4 cup whole wheat.

Enjoy!