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  1. In a large bowl, whisk together the dry ingredients until evenly incorporated.

  2. In a separate bowl or large measuring cup, whisk together the butter or vegetable oil, milk, eggs, and maple syrup until smooth.

  3. Pour the wet ingredients into the dry, and whisk just until evenly moistened.

  4. Allow the batter to rest for 10 to 15 minutes, to let the grains absorb some of the liquid.

  5. Preheat a lightly greased griddle to 325°F; or set a lightly greased frying pan over medium heat.

  6. Drop 1/4-cupfuls of batter onto the griddle; our scone and muffin scoop works well for this.

  7. Bake the pancakes on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes.

  8. Serve immediately, or hold in a warm oven.