For a long time I thought that a perfectionist always did things, well, perfectly. A perfectionist had neat handwriting, a stunning sense for fashion and an organized closet, with sweaters stacked neatly by color. A perfectionist could flip the perfect pancake and wake up without bedhead. A perfectionist didn't need make-up and she always looked good at the gym. She didn't need to study to get good grades and she had an impressive vocabulary.

I, however, have never been any of the above. Well, except maybe the vocabulary. I was, after all, a Writing major. And sure, I can skip the make-up, but I choose not to.

Of course, after several years of disillusionment (I think some refer to those years as "high school") I know now that perfectionism is none of these things. Perfection, like beauty, is in the eye of the beholder. In most circumstances, no one cares if you're wearing the right belt or if your closet is a little more cluttered than you want to admit on the Internet. For a person 'perfect' is relative and though I haven't quite achieved it yet, a state of mind.

For a pancake, however perfect is not relative. The perfect pancake is golden brown on the outside and fluffy and moist on the inside. It's an even, round circle – no jagged edges or charring.

In my lifetime, I've successfully cooked quite a few things but I've never quite mastered the pancake. Sure, I can make them and they taste good but they just don't look pretty, they don't look like the pancakes you see in cookbooks, food magazines or even in restaurants. I like to tell myself, if you can cook a Thanksgiving turkey, you can flip a pancake. And while that may be true, I think that comparing a weekend breakfast to Thanksgiving dinner is too much pressure for one person for a Saturday morning. So this past weekend, I made pancakes and told myself that they didn't have to be perfect — and they came pretty darn close.

If you're in the mood for pancakes but want something a little heartier, a little more savory, these are a great way to satisfy both cravings. With a drop of rich maple syrup you'll get a perfect balance of sweet and salty

Whole Grain Cornmeal Pancakes

Ingredients:

1 cup boiling water
3/4 cup medium grind whole grain cornmeal (I used Bob's Red Mill)
1 1/4 cup buttermilk
2 eggs
1 cup sifted whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup canola oil

Directions:

1. Pour water over cornmeal and stir until mixture thickens. Add milk and beat in eggs, one at a time.

2. Sift flour, baking powder, salt and baking soda in a separate bowl. Add to cornmeal mixture and stir in oil. Bake on a hot, un-greased griddle or skillet over medium-high heat, for about 2-3 minutes per side.