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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Pancakes???-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pancakes???),it will help you,my kids.

How do you make The perfect pancake?

Answers:
Preparation time less than 30 mins

Cooking time less than 10 mins

good luck here goes





Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges



Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Other Answers:
(L)
Thin Pancakes
These pancakes have long been a standard in our household. I cannot say that the formula is better than others. It has been such a hit with family and guests that I have had little incentive to look at alternatives.

I am sure these cakes can be made with a thick batter, but we have preferred them thin, like a crepe about 1/8 inch thick, cooked rapidly to a rich, dark brown. Such evenly browned pancakes are not only dramatic visually, but cook quickly. There are two keys: hot griddle and thin batter.

We used to cook these on a large cast iron skillet, but later acquired a rectangular griddle spanning two burners on the stove. We have not used this griddle generally as much as expected, but it has proven just the thing for pancakes.

The finished pancakes freeze well.

Serves 4

Flour, 2 cups
Sugar, 2 tablespoons
Baking powder, 2 teaspoons
Salt to taste
Mixing bowl

Butter, 4 tablespoons (2 ounces), melted
Eggs, 2
Milk, 2 cups
Water
Another mixing bowl

To mix batter

Melt the butter and set aside.

Place flour, sugar, baking powder, and salt in a mixing bowl. Mix well with a wire whisk.

In the second bowl, beat the egg with the whisk 20 to 30 seconds. Gradually add melted butter, whisking all the while. Stir in milk, all at once if you wish.

Pour milk mixture onto the dry ingredients. Mix them together with a spatula as gently as possible. Avoid kneading the dough, which will toughen it.

Thin with water as necessary. Batter should not be stiff, but like a creamy soup.

(May be done ahead of time to this point.)

Standing
The batter may be used immediately, but is best if allowed to stand for more thorough mixing. Ten minutes standing is good, 30 minutes better. Batter will thicken with standing. (This is a good time to warm plates, warm syrup, prepare other toppings, check the Sunday comics, etc.)

Batter for evenly browned pancakes
This is probably thinner than you are used to, unless you make crepes. To test consistency, pour a teaspoon of batter on a cold plate. The batter should not stay in place, but flow outward after hitting the plate to form a pool 1/8 inch thick at most.

As batter sits, it thickens. Therefore check consistency just before cooking, thinning with water as necessary.

To heat griddle
Have everything else ready before heating.

Turn on heat to medium or medium high. When griddle is slightly warm, melt a thin film of butter over the surface. This should not again be necessary during the session.

Heat a cast iron griddle at medium until a spoonful of water dropped on the griddle surface almost immediately breaks up into small beads. (Yes, that hot.) Heating may take awhile, especially for a large griddle. My two-burner griddle takes 10 to 15 minutes.

To Pour
Select a spoon with 2 tablespoon capacity, more or less as desired.

Test first with a trial teaspoon of batter on the griddle. Pancake should become a rich, dark brown in a few seconds. If not, the griddle needs to be hotter. The trial pancake should be no more than 1/8 inch thick.

The griddle should never smoke. If it does at any point, turn heat down immediately.

Once you start production, pancakes should take 10 to 15 seconds each side.

On Top
Melted butter and maple syrup are the classic.

For a change try lingonberry preserves topped with yogurt or sour cream.

for more details:
Source(s):
http://specialflavors.com/collection/pancakes/pancakes.htm

No matter what mix you use or how good you are, don't forget that even the top chefs always say that you chuck the first one (you make) away cos it's crap - the pan will never be at the right temperature for the first one. Beat two eggs in a bowl, and slowly add quarter pint water,and quarter pint of milk,and beat again until frothy,add flour slowly until its a dropping consistency, IE: slowly dropping off the back of a spoon, not too runny.
heat frying pan witha little oil,aprox 1 teaspoonful until its almost smoking, then add 3tablespoons of mixture and spread over base of pan, test for turning,if its not sticking then turn and do other side, remove from pan onto plate sprinkle with sugar and a little lemon juice MMMMMMMMMm
Alternatives, you can use syrup/jam/marmalade,or anything you fancy

Fluffy Pancakes

Combine in a small bowl and set aside:
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt

In a medium microwave safe bowl put 2 tablespoons butter and microwave on high just until melted. Add one egg to melted butter and whisk until combined. Then add 1 cup milk and whisk until combined.

Make a "well" in the flour mixture and pour in the wet ingredients. Mix with a wgisk or spoon just until combined. DO NOT overmix. Set the bowl on the counter while you heat a non-stick griddle or pan.

Use a tablespoon to scoop a heaping mound of batter onto the griddle. Batter will be thick so use the back of the spoon to spread it into a circular shape. Turn only once when the edges look dry and underneath (take a peek) is golden brown. Cook on the other side until golden brown and remove. Delicious!

if u know how to make a basic pancake recipe wat i ussualy do after that is make a toffee pancake, and how u do that is u pour some suger into the frying pan and then u pour the mixture in, the suger melts and makes toffe walah!!!

hope av helped ya!!!



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