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The old Five Roses Flour book says that "the secret of tender pancakes or waffles is to stir the batter only until dry ingredients are just blended. The batter will be lumpy. Use a heavy iron or aluminium frying pan or griddle for pancakes...The griddle is hot enough when drops of water sprinkled on the surface will dance...too cool, the pancakes will be flat and tough... too hot, they will brown on the outside before the middle is cooked... cook pancakes until top side is full of bubbles; turn to the other side. Turn only once during cooking."
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Mix dry ingredients. In separate bowl, beat egg, add milk. Make well in centre of dry ingredients; slowly add egg-milk mixture. Add melted butter or oil. Stir quickly till just mixed and batter is still lumpy in appearance. Drop by 1/4 cupfuls on hot griddle/frying pan. Cook as above. Top side bubbly, under-side golden brown - turn once.
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