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1
Melt butter in 8-9inch skillet and allow to cool while assembling other ingredients (you can skip oiling skillet this way!). You should not have to oil skillet while making pancakes- if batter sticks, either the skillet is in bad shape or the heat is too low.
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2
Whisk flour, baking powder, salt and sugar to lose lumps.
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3
Beat egg in different bowl, add fluid and melted butter. Mix well. (When making banana pancakes, smash bananas well before preparing egg mixture. Measure smashed banana. Lessen fluid in egg mixture according to how much smashed banana you'll be adding. The same goes for potatoe, carrot, apple pancakes and the like.)
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4
Add egg mixture to flour and combine swiftly. Over-mixing can lead to pancakes with terrible texture. Check consistency. Batter should spread immediately when dripped unto a smooth surface, almost like crepe batter. If the batter does not spread, add more fluid.
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5
Allow batter to rest for at least 30 minutes. Batter can be prepared the night before. (When making berry/chocolate pancakes, add extra ingredients after resting.)
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6
Heat skillet until almost smoking. Pour some batter into skillet. Flip when upper side is no longer runny and has small holes. Repeat with remaining batter.
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7
Serve warm with butter and prefered garnish. Maple syrup is always a favorite, but for bacon-and-eggs people mild cheddar is tasty, too.
