We’ve been using a recipe for pancakes from Haggis and Herring blog. It is easy and quick to make from ingredients that you already have. Hopefully you will never buy another commercial pancake mix again. Below is the recipe to which I have added weight measurements in addition to volume measurements. This tends to decrease the the number of dishes to clean because you can zero out the scale between ingredients eliminating measuring cups.
1-1/2 cups (7.5 oz) all-purpose flour
3 tbsp (1.5oz) sugar
3 tsp baking powder
1/2 tsp salt
1-1/4 cups milk (~11 oz by wt.)
3 tbsp melted butter or vegetable oil
1/4 tsp vanilla extract
Weigh out/measure dry ingredients into a bowl and mix with a whisk. Make sure you are using fresh-ish baking powder.
In another bowl large enough to hold all ingredients, add the milk, egg and vanilla and whisk to mix.
Drizzle in butter/oil.
Stir to mix.
Add dry ingredients to milk and egg mixture and stir enough to mix. Do not over mix; it should be somewhat lumpy.
Scoop onto simmer plate. I use a rubber spatula. If mixture is too thick add a little more milk. You will find that it will rise in the bowl as you are cooking pancakes. This is because the recipe uses a considerable amount of baking powder to get fluffy pancakes.
Recipe can feed 3-4 people. I put the leftovers in a ziplock and freeze for school mornings. They are easily defrosted and reheated in the roasting oven in 4-5 minutes.