Are for the weak-willed. Pancakes recipes more than most.
Bzbb's pancake algorithm
Makes any number of pancakes, of any size.
Take a number of measures of ground grain products (whole wheat or white flour, corn meal, buckwheat, etc), some sweetener (or not), some baking powder (not too much), and sift this.
Make a volume of liquids approx. twice the volume of the dry ingredients, in a separate container. This should contain about 1 egg for every fistful (or so) of flour, more, if the flours used are low gluten. This may also contain fruit purees, flavorings, and shortening. The majority of this should be milk or water, milk recommended, buttermilk more so. If plain milk is used, a small amount of lemon juice, vinegar, yoghurt (or similar, and/or sour cream may be added, to enhance flavor.
Mix the wet and dry portions together, without mix too hard. Try to gently break up the clumps. At this stage, if the mix is between too thick, and too thin, solid additive may be added, like kernel corn, nuts, raisins, chopped dates, etc. If the batter is outside the above mentioned range, the mix may be corrected by carefully adding and mixing small amounts of dry or liquid ingredients.
At this stage, you are ready to cook the batter. To cook it, I recommend a flat, smooth surface, covered either in oiled Teflon, or cooking oil. This surface should be hot enough to make a drip of batter bubble and hiss when dropped on to it. The surface should be maintained at this temperature throughout the process. Pour the batter on the surface, to about the maximum size your turner will let you turn. When the bubble are holes through middle of the cake, flip it. When the cake is firm in the middle, and before it smells burnt, it's done. Eat them however you prefer.
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