Anyone know a recipe for really good pancakes?

Cassondra Vanholland: this is my fav. also my fav web site for great food http://kraftfoods.com/main.aspx?s=recipe&m=recipe/...

Michal Semple: INGREDIENTS * 1 1/2 cups all-purpose flour * 3 1/2 teaspoons baking powder * 1 teaspoon salt * 1 tablespoon white sugar * 1 1/4 cups milk * 1 egg * 3 tablespoons butter, meltednumber of starsREAD REVIEWS (939) * Review/Rate This Recipe * Save To Recipe Box * Add to Shopping List * Add a Personal Note * Post a Recipe Photo * Post a Favorite Food List * Create a MenuDIRECTIONS 1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot....Show more

Robbie Starchman: heres oneButtermilk! Pancakes with Blueberry Sauce3 cups blueberries or huckleberries, fresh or frozen2 to 4 tablespoons sugarFresh lemon juice to taste1/2 teaspoon salt2 tablespoons unsalted butter, melted1 large egg, separated1 3/4 to 2 cups buttermilk1 1/2 cups unbleached all-purpose flour1/4 cup stone-ground cornmeal1 teaspoon baking sodaVegetable oil for panfrying1 to 2 teaspoons bacon drippings, optionalUnsalted butter, softenedPrepare the sauce, combining the blueberries, 2 tablespoons of the sugar, and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer over medium-high heat. Cook until the sugar melts into a syrup and the fruit is soft, 5 to 10 minutes. Taste the sauce. Add 1 to 2 tablespoons more sugar if needed to fortify the fruit flavor, dissolving the sugar into the sauce before removing the pan from the heat. Stir in a few drops of lemon juice, just enough to balance and brighten the fruitiness. Keep the sauce warm.Prepare the pancakes, stirring the flour, cornmeal! , baking soda, and salt together in a medium bowl, preferably ! one with a spout for pouring. Scrape in the melted butter and stir the mixture until the butter disappears into the dry ingredients. Beat the egg white until soft peaks form and reserve it. In another bowl, whisk together the egg yolk with 1 3/4 cups of the buttermilk until frothy. Pour this into the dry ingredients and mix until well combined. If the batter doesn't seem easily pourable, add up to the remaining 1/4 cup of buttermilk. Fold the egg white into the batter. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. If you wish, add 1/4 to 1/2 teaspoon of bacon drippings to the oil for a heartier flavor. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes at a time as you can fit without crowding. Cook the pancakes until their top surface is covered with tiny bubbles but before all the bubbles pop, 1 to 2 minut! es. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding to the griddle as needed a bit more oil and bacon drippings if desired. Serve immediately with butter and the fruit sauce. SERVES 4 OR MORE...Show more