Sift all dry ingredients into a large bowl. Combine all wet ingredients then add them all at once to the dry mix.
Mix until batter is just smooth - a little lumps are OK.
Very lightly oil a medium hot griddle and pour 1/4 cup circles for standard size pancakes or 1 Tbsp for silver dollar size.
When surface is rough and bubbly flip, then cook for an additional 1-2 minutes.
Serve with whipped butter and Grade B Amber Maple Syrup.