Start by mixing the dry ingredients together in a bowl. 

Then add the milk while whisking.

Beat the eggs in one at a time, again stirring vigorously.

Let the batter rest for about fifteen minutes before frying the pancakes in a dab of ghee (butter/oil) for a couple of minutes on each side.

The secret to making perfect pancakes is the following 2 things: - Turn on the heat under the pan well before you fry the first pancake. This is why the last one always turns out good, because the pan is properly heated when the last one is fried.

- When the batter starts to bubble on the pan, it's time to flip the pancake.

Keep them warm on a plate covered with foil and serve immediately.

Corn pancakes go nicely with chicken-stuffed pancakes or enchiladas.