Playing with Pancakes

There are three basic Pancake factors: Flour, Liquid, and Rising Agents. There is also a fluffiness quotient that can be modified. Then there are the additional elements: flavor, texture, and sweetness.

Super Basic Pancakes
Flour at about 1/2 to 3/4 cup per person
1 egg per person
Baking powder (1/2 teaspoon per person)
Milk or rice milk to moisten (You can even use water if you are out of milk)
Oil (1 teaspoon per person) (Optional, but suggested if you use rice milk or other wet stuff without a lot of fat)

Get Started!
Mix flour and baking powder in a bowl. Beat the egg(s) in a separate bowl until foamy. Add eggs to flour mixture and fold in (Do not beat or overmix!). The mixture will be fairly dry. Add oil (if using). Add milk a bit at a time until the batter is runny. Cook in butter or canola oil over medium to low heat.

What elevates the pancake are the variations...

Play with Fluffiness
-Separate egg whites and beat with mixer until stiff, then fold into batter just before cooking.
-Add a little more baking powder or baking soda to dry mixture (try a teaspoon per batch)
-Add extra eggs

Play with Sweetness
-Add a little sugar, honey, maple or rice syrup to the batter

Play with Flavor
-A teaspoon or two of vanilla extract
-Cinnamon, cloves, nutmeg, or cardamon by the teaspoon

Play with Texture/Flavor
-Add chopped fruit (about 1/2 cup per person)
-Add nuts (about 1/3 cup per person)

Play with the Dry Stuff
-Change flours by substituting for 1/2 of the standard flour: try buckwheat, rice, a little cornmeal

Play with the Wet Stuff
-Use yogurt instead of milk
-Use fruit juice instead of milk or rice milk