In a large mixing bowl, combine all dry ingredients and mix with a whisk. In a separate bowl, combine the wet ingredients and whisk. Pour the wet mixture into the dry ingredients mixture and mix until just combined. Do not over mix, there will be a few flour bits. Let sit 20 to 30 minutes. In a large heavy bottom pan, preferably cast iron, heat in medium heat setting.  Add 1/2 tablespoons butter or oil and spread onto the bottom of the pan. Use 1/3 cup measuring cup or a large ice-cream scooper to scoop onto the pan. Spread the batter with the bottom of the measuring cup or the back of the scooper about 5 inches. Add optional stuffing if desired and slightly push into the batter until it is covered with batter. Flip when the edges starts to look dry. Cook the other side until golden brown. Heat setting may need to be reduced to medium low to prevent from browning too fast. Store cooked pancakes in the oven to keep warm preheated to 300ºF until you finish all the batter.

 

*Make homemade buttermilk pancake by using whole milk and mixing 2 tbs plus 2 tsp distilled white vinegar with the milk.  Set aside for 2 minutes.