Few of my recipes are made beyond my own kitchen, but one has gained a certain amount of recognition. Okay, maybe it’s not world famous, but thousands of people have eaten “my” pancakes over the past 17 years.

I used to work at Shaver’s Creek Environmental Center, and one year I was put in charge of pancake production for the annual Maple Harvest Festival. I figured we could save some money and have better tasting pancakes if we made them from scratch instead of from a boxed mix as they’d always done before.

I used my own recipe (multiplied 10 times for each batch!), and spent the day flipping pancakes for hundreds of visitors to the festival. Within an hour or two, I had scribbled the recipe on scraps of paper for several people. For the second day of the festival, I printed up a stack of recipes to hand out.

We certainly ate better tasting pancakes, but whether we saved money, I’m not sure—the pancakes were so good, the average visitor ate almost twice as many as they had in previous years!

That was around 1998, and my recipe has been used for Maple Harvest Festival ever since. The festival has grown, and now attracts more than 2,000 people annually. That’s a lot of pancakes!

Here’s the recipe. I double this for breakfast for four.

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup cornmeal

1 tsp salt

3 Tbsp sugar

1 ¾ tsp baking powder

2 eggs

3 Tbsp melted butter

1- 1 ¼ cups milk

Mix dry ingredients in a medium bowl. Whisk eggs, butter and milk together in a large bowl. Combine wet and dry ingredients with a few swift strokes. Bake on a hot griddle, lightly greased with butter, flipping to brown on both sides.