Ingredients

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• ¾ cup (95 g) Petley Grain Gluten-Free Pancake Mix
• ½ cup (120 ml) cold water
• ¼ cup (60 ml) buttermilk
• 1 tbsp (14 g) melted butter or canola oil
• 1 large egg

At the table

• · Pure maple syrup and a pat of butter
• · Crispy bacon or breakfast sausage on the side
• · Fresh blueberries or sliced banana on top
• · Bottomless diner-style coffee

Method

1. 1Combine the Petley Grain Mix, cold water, buttermilk, egg, and melted butter in a bowl.
2. 2Stir with a whisk until just combined — do not overmix; a few small lumps are fine.
3. 3Pour ¼ cup (60 ml) batter onto a lightly oiled griddle at medium heat (350°F / 175°C).
4. 4Cook 2–3 minutes until bubbles form across the top and the edges look set. Flip once and cook 2 minutes more until golden brown. Serve with pure maple syrup.

The story

A classic diner stack The American diner stack belongs to a long international pancake family, but its particular look is distinctive: thick rounds, an even golden surface, butter on top, and syrup running between the layers. Cornmeal cakes and other griddle breads preceded the modern wheat-flour stack in North America. It would be misleading to treat those diverse foods as one recipe progressing neatly toward today’s diner breakfast. Chemical leaveners helped make thicker pancakes practical without a yeast rise. Buttermilk contributes a mild tang, and in recipes that include baking soda its acidity also participates in leavening. The exact balance depends on the formula; simply adding more acid does not guarantee a taller pancake. Eggs, flour, liquid, heat, and mixing all affect how the batter sets on the griddle. The diner gives this food a recognizable setting: a flat-top griddle, pancakes cooked to order, and a plate that may arrive beside eggs, bacon, or sausage. Home cooks have made the same style their own, including through packaged mixes. Maple syrup is an iconic accompaniment, though table syrups and other toppings are also common. The appeal is straightforward and enduring—not an elaborate origin legend, but the comfort of a familiar stack arriving warm enough to melt its pat of butter.