We love having breakfast for dinner every once in a while. This is the pancake recipe I usually use; I found it on Cooks.com. Sometimes I'll substitute yogurt for some of the milk, and they always turn out nicely.
2 cups all-purpose flour (Last time I made these, I had to add almost twice this amount of flour to get the right consistency)
2 3/4 cups milk, *see note
1/4 cup vegetable oil (I use melted butter here, too)
2 tablespoons melted butter
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease a heated griddle.
Pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle.
Cook pancakes until puffed and dry around edges (tiny bubbles will begin to form).
Turn and cook other sides until golden brown. Flipping once should be enough. The first pancake isn't always the best one.
Note: Buttermilk, yogurt, or sour cream may be substituted for some or all of the milk.
This may cause the batter to be too thick or too thin; adjust accordingly by adding milk to thin or flour to thicken. When you use a sour ingredient, cut the baking powder by 1/2 tablespoon and add 1/2 teaspoon baking soda. If you don't have buttermilk, you can add powdered buttermilk to the milk.
Makes about 18 four-inch pancakes.
(Sometimes I sprinkle chocolate chips, pecans, or fruit into the batter.)