Saturday Morning Pancakes

• a cup and a half of flour1 1/2 cups all-purpose floura cup and a half of gluten-free flour blend1 1/2 cups gluten-free flour blend — use a 1:1 blend — the batter runs a touch thicker
• a spoonful of sugar2 tbsp sugar
• a couple teaspoons of baking powder2 tsp baking powder
• a pinch of salt1/4 tsp salt
• a tall glass of milk1 1/4 cups milka tall glass of oat milk1 1/4 cups oat milk
• one egg1 eggsa flax egg — a spoonful of ground flax in warm water1 tbsp ground flaxseed, mixed with 2 1/2 tbsp warm water — let it sit five minutes so it gels
• a pat of butter1 tbsp unsalted butter, melted, plus more for the pana splash of vegetable oil1 tbsp vegetable oil, plus more for the pan
• a splash of vanilla1 tsp vanilla extract
• a few spoonfuls of berry jam1/4 cup berry jam, warmed until loose

Steps

1. Whisk the dry, then the wet, then barely together — lumps are fine.
2. Cook on buttered medium heat until the bubbles pop and stay open.
3. Flip once, pull them soft, and spoon the warm jam over the stack.