I LOVE this recipe for Quick and Easy Pancakes!! But if I have more time this are the best pancakes I have ever made. The batter is a little thin but I like it that way and it seems to make more delicate pancakes, but you can add a little more flour if you need to.
1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 tablespoons vegetable oil
Preheat a lightly oiled griddle over medium-high heat until a drop of water skitters across the pan.
Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Don't skip this step. Yes, it does dirty an extra bowl, but you must mix all the wet ingredients together before they ever touch the dry ones.
Stir gently, just enough to moisten the dry ingredients. Over mixing leads to tough pancakes because the gluten in the flour begins to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes. (If you have time to refridgerate for several minutes, or even overnight, before cooking. This resting period allows the gluten in the flour to relax so the pancakes will be tender, and lets the baking powder form bubbles in the batter. After the batter rests, do not stir it or you will deflate all the bubbles.)
Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. A pancake is ready to be turned over when it's dry around the edges and bubbles have formed over the top. You are allowed to peek to see if the bottom is golden brown before you flip it. Brown on both sides. While you're waiting impatiently for the second side to cook, resist the impulse to press down the pancake with your spatula. Pressing will not cook it any faster, but will undo all the effort you've made to achieve fluffy, light, perfect pancakes.
If you absolutely must keep the pancakes waiting, arrange them in a single layer on a baking sheet and place them, uncovered, in a warm oven. Never stack or cover them--the steam will make them soggy.
Looking to add a little something extra to your pancakes? Sprinkle chocolate chips, granola or bits of fruit over the batter after you have ladled it onto your pan. This evenly distributes the tidbits and makes it less likely that they will stick to the pan and burn.
Butter and syrup are classic toppings, but try jam, honey, nut butter, lemon juice, powdered sugar, whipped cream or fresh fruit. Better yet, set up a pancake condiment buffet and let everyone build their own.
Information via allrecipes.com (several different features on the site) compiled by ME.