Sundays are my Pancake days and are flavoured with what I have on hand.
3/4 cup Fife Flour, 1/2 cup Cream Water, one egg. Fresh Ground, Allspice, Cloves and nutmeg. Fancy Molasses and Apple filling. Sauce is a garden Sour cherry with dried figs and Vanilla bean.
Mix hydrated for 90 min, then Baking powder added and left another 15min.
I make what folks tell me are the best pancakes they have ever had. I make them by the 100's to serve at Shrove Tuesday Pancake Supper (the night before Ash Wednesday.) They are made from scratch with "special flour" buttermilk, a little sugar and lots of butter and baking soda. The key is the flour - soft wheat flour otherwise know as biscuit flour. Most recipes I have seen call for AP flour and I seen a few with bread flour. Even AP flour makes a pancake that is tough and chewy not light and melt in our mouth good. The "special flour" is self rising biscuit flour and it already contains baking soda and salt - in fact the salt is at about 3 percent.
For a number of years our church as done a breakfast once a week for Jr. High and High School young men and their fathers or grandfathers (or other mentor). For 5 years I headed this up and had a chance to test recipes on the young men and dads.
These pancakes may not be for everyone and others may like their own recipe - it is just what I have found works for me.
Self-rising flour normally contains baking powder, not baking soda.
I want to stock as few types of flour as possible, so I mix AP flour with potato starch to lower the gluten content, which prevents overmixing.
Oddly, I find butter in pancake batter a bit nauseating. It's great in waffles, go figure. So I use a neutral oil and then pour butter on top afterwards. I have no idea why this makes a difference.
I like White Lily Unbleached self-rising biscuit flour - as per White Lily - Ingredients Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt.
I add some additional baking soda as per White Lily's recommendation for pancakes.
This is baking powder: Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate)
Baking powder includes baking soda in its ingredients.
When I was talking about the above pancakes I fail to say that they also contain fresh eggs. One egg for every 125 grams of self rising flour.
I use coconut oil for frying sweet things, Olive for savoury.