I can't function without pancakes during the winter months. Here is my reason for getting out of bed on Saturdays:
1/2 C corn meal (if available, otherwise substitute wheat flour)
1/2 C buckwheat flour (if available, otherwise substitute wheat flour)
1/2 C flour. Goldcoin or Wisconsin No 2 is best, but use what you have
Up to 1/2 C sourdough starter, if available
3 T honey (or molasses, or sugar)
1/2 t salt
1 t baking soda
3 T oil (or melted butter)
1 egg
2 C milk, any kind
The grain ingredients are fungible--it can be all wheat flour, 50/50 wheat flour and buckwheat flour, or almost any combination of flour, corn meal, and buckwheat flour. (I would limit the corn meal to 1/3 of the total grains) As always with pancakes, you will be adjusting the final consistency. It sometimes helps to mix it up an hour before cooking, so the consistency stabilizes a bit. I have good luck keeping it in the fridge when there is some left over, for at least 2-3 days. Enjoy!