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We have made the New York Times pancakes I linked to last month a couple of times now, and they are really excellent. I don't know what makes them so noticeably nicer than ordinary pancakes--the recipe just isn't all that distinctive--but Mr. Traugott's description ("thick, airy and light... truly homemade, like fresh baked bread or biscuits") is dead on. And it's true, pancakes are really much quicker and simpler to make than one tends to think of them as being.
Just in case the partners.nytimes.com link ceases to work, here is the (slightly adapted) recipe. I would hate to lose it! This makes enough for two people; the original version makes twice as much, so you should obviously feel free to double it. Don't accidentally go doubling that 2 tablespoons of butter, though! It would be 3 T. plus a little extra, of course.
FLUFFY PANCAKES
1 egg
1/2 c. whole milk
1 T. olive oil or other vegetable oil
1 1/2 T. melted butter + extra for brushing on the griddle -- so just shy of 2 T.
3/4 c. all-purpose flour
1 1/2 t. baking powder
1 1/2 t. sugar
pinch salt
1. Sift your dry ingredients together.
2. Heat the griddle over medium-high heat. Meanwhile, beat your egg until it is foamy, then beat in the oil, milk, and almost all of the the butter. Beat the dry ingredients into this mixture with a whisk, just until they're fully blended.
3. Brush the griddle with the remaining butter, and make your pancakes.
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