This is a basic homemade pancake batter, just to get you weaned away from the Aunt Jemima's box. It uses ingredients found in most kitchens, but the lovely part is that you can add fruit or simply experiment with the batter to make it a new family classic. =^..^=
Heat a griddle (or skillet) on MEDIUM-HIGH heat while making the batter. It's ready when a drop of water "dances" on it. I turn the heat down about 1 click at this point.
Measure the flour, baking powder, salt (if using), and sugar into a medium-sized bowl. (I like to use my large measuring cup.) Stir together until well-blended. I use the large meat fork from my silverware set. It needs to earn its keep in my silverware drawer.
Make a "well" in the center of the dry ingredients and add the milk, egg, and melted butter. Whisk until mostly smooth. If the batter is thicker than you prefer, add a tablespoon of milk or water at a time to thin the batter a little, until it's just the way you like it. Allow the batter to rest while the griddle heats up.
Melt a little butter in the griddle, or use a little oil, Crisco, or even cooking spray.
Using a 1/4 cup measure, pour batter onto the prepared griddle and let them cook.
NOTE: If the batter is thick, the pancake might be done on the first side BEFORE you see the bubbles. Lift up a corner, just to check. You never want to flip a pancake more than once!
Flip once and cook on the other side until done. Repeat with remaining batter. (If you make the batter as written, you'll have about 10 pancakes.)
Serve immediately with butter and warm syrup. Or whatever your family likes. It's all about them!
In my neck of the woods, pancakes are served with eggs sandwiched between them, along with bacon or sausage, coffee, and orange juice. =^..^=