Mix the liquid quickly into the dry ingredients. Grease a skillet lightly with butter or oil and do so as needed between batches. The heat is correct when a few drops of cold water on the skillet bounce and sputter, not boiling or evaporating. Use ¼ cup batter for each pancake. When bubbles appear on the surface on the pancake and the edges have browned, turn the cake and cook only until the second side is done.
Lisa will from time to time place about a ¼ cup of cornmeal in with the flour—makes a great crunch to an already fantastic and easy recipe.