We use a blend of soy and canola oils in the test kitchen, but at home I confess to a preference for safflower or sunflower oil. They're more neutral in flavor. The enemy of oil as far as rancidity is air; it's better to buy a smaller bottle that will be used more quickly before it can go off. If you want to leave the oil out of the mix, by all means do so, and add melted butter at the time you mix up the batter. For a single batch 2 to 3 tablespoons is about right. If you want to use the mix for waffles (which works well, also), up the butter to 4 tablespoons. Walnut oil might make interesting pancakes with a dash of cinnamon in them, but I agree with you about the rest of your favorites not really being the thing for breakfast :-) Susan

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