I’ve been looking at cookbooks and articles about making pancakes. Everyone seems to treat it as though it is some kind of rocket science, unobtainable to regular folks without detailed, involved instructions. So here is my method for making pancakes. I am making them for 2 but you can just scale up for more people. Get a bowl and add wheat flour or gluten-free flour and xanthan gum. If you are serious about gluten-free, Bob’s Gluten-Free One-for-One (blue label), King Arthur’s Measure for Measure, and Namaste have all found their ways into my pantry. I use about 1/2 cup for 3-4 pancakes. If making gluten free I add about 1/8 teaspoon xanthan gum for every half cup gluten-free flour. I add 1 egg, a little vanilla, some baking powder, a breath of salt, and almost but not quite half as much sugar as flour. I add milk, a dribble at a time until the batter is as thin as I like. (I prefer thinner batter for lighter pancakes, but you might like thicker ones, so less milk.) I add a tiny splash of vegetable oil or melted butter. I mix it until it is just mixed, but not more than that because I want tender pancakes. After it sits a few minutes while I get everything else ready, it is ready to cook. For my niece, I mix in mashed bananas. For my great, great niece I mix in chocolate chips. For my husband, I add blueberries. Cook on medium heat on a griddle or a skillet that is large enough to allow you to get the spatula in there to flip the pancakes. When bubbles form along the edge, it is time to turn them over, carefully. I eat mine with butter and maple/brown rice syrup.