Combine the flour, sweetener, yeast, and salt together in a large mixing bowl and make a well in the center. Add the water and milk and whisk vigorously, about 5 minutes, to make a very smooth batter. Cover the bowl with plastic wrap and let sit in a warm place for about I hour (surface should be bubbled).

Whisk the batter for another minute and it's ready to go.

Set the oven on warm for later. Put a teaspoon or so (more for a fried-dough effect) of vegetable oil in a nonstick frying pan, place over medium-low heat, and fry a ladleful of batter at a time for a few minutes on each side, until well browned, keeping the pan covered while frying. Place finished cakes in the oven to keep warm.

To make English muffins:

Instead of using ladlefuls, place round, greased, metal cookie cutters in the well-oiled frying pan and pour the batter into the center of the cookie cutters to fill. Fry for a few minutes on each side--flipping cookie cutter and batter together. Keep a growing stack of griddle cakes warm in the oven until ready to serve.

These freeze well and can be warmed in the oven.