In a small bowl, whisk together flour, cinnamon, sugar, baking powder, baking soda, corn meal and salt; set aside.
In a medium bowl, whisk together milk, oil, juice, and egg. Add dry ingredients to milk mixture
Heat a large skillet or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet. For bigger pancakes use more batter
Cook until surface of pancakes have some bubbles and a few have burst, 2 to 3 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 2 to 3 minutes more.
Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter.
Serve warm, with desired toppings.
Notes
Use a sifter to aerate your batter mix if you have one available
Don't use old baking powder. Fresh powder is what delivers light and fluffy.
Don't over-mix your batter. If you work the batter too much you'll end up with dense, heavy pancakes
Add a shot of sparkling water to your batter. This adds bubbles or air pockets to the mix which leads to lighter flap jacks.
Wipe your skillet after cooking each batch. If you don't the oil or butter will eventually burn and impart that bitter burnt flavor onto your pancakes.
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