Now THIS is what your basic pancake is supposed to taste like. Tender-crisp, not too sweet, well balanced, and the batter consistency is perfect. Since I used all whole-wheat flour and no white flour, I increased the baking soda to 1 teaspoon, and added 1/4 teaspoon cider vinegar to the egg mixture, to boost the rising power. I also used 1/4 cup buttermilk powder, stirred into the dry ingredients, then used water instead of milk. Let the batter sit five minutes before cooking. Result... the first pancakes I ever made I wouldn't be ashamed to serve to guests. Fortunately, I don't have any guests tonight, so I gets 'em all!!! Made just the right amount to eat some and save some for breakfast.
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Now THIS is what your basic pancake is supposed to taste like. Tender-crisp, not too sweet,...