6C bulgar (sprouted) flour
1/4C baking powder
1tsp quality salt
6C sour milk (or regular milk with 1/3 lemon juice or vinegar added and rested five minutes)
3/4C butter, melted and slightly cooled
Whisk the dry and wet together and cook on a hot greased skillet.
Total newbie? Here's the 411: The skillet should be hot enough for a drop of water to "dance" on it, or roll around before it evaporates. If it is too hot it will jump and evaporate instantly. If it is too cool it will puddle. It may take a few tries to get it right but I have faith in you. When there are bubbles throughout the pancake and the edges are dry, flip. The second side will cook faster. Poke the corner into the center and when it looks dry it is ready to serve. Pretty soon you won't need to check, you will "know".
Want to make waffles instead? Separate the eggs and reserve the egg whites. Complete the pancake recipe to this point. Whip the egg whites and a pinch of cream of tartar to stiff peaks and fold into the batter, a third at a time. Bake in your waffle iron according the manufacturer's instructions. Worried about using an additive like cream of tartar? You can substitute one teaspoon lemon juice.