Well for proper pancakes (a la Baxters, if anybody is from Morayshire), my recipe is this:
half a cup of s/r flour
a little baking powder/bicarb of soda/whatever you've got
a few spoons of sugar - can be altered depending on taste
and then half a cup of milk. but you might not need all of the milk so dont just bung it in.
1) mix the dry ingredients, crack in the egg, add a little milk. whisk. add more milk until its at the consistency you want.
2) use kitchen roll rubbed in butter to very lightly
grease the pan. if you hear a sizzle when you do so, the pan is probably hot enough.
3) using quite a round spoon (my gran has these serving spoons that she calls 'Canada spoons'. they are perfect) drop some of the mix quickly in the centre of the pan. don't put too much in. the first pancake for me tends to be a test pancake to see if the temperature is too high or too low, if the mix is too runny or too thick etc. wait for lots of bubbles on the top, then turn. if it is burnt when you turn, turn the pan down. once the other side is cooked, remove from the pan and regrease for the next one. make sure you alter anything you needed to.
4) eat as you make them, or make a stack and serve with ice cream and home made toffee sauce. or butter and jam.