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Right before we married, Kim and I set a goal that we would have some sort of special Sunday night dinner, as a tradition with our kids as they grew up.  I figured pancakes were always a hit, and you can have enough variety with various toppings each week that it shouldn’t get too boring.  So the past 6 years I’ve been perfecting this recipe, and now I share it with the world:

1.25   cups flour (whole-meal or bleached, doesn’t matter)
1/8    cup caster/powdered sugar
1/8    cup brown sugar
1 tsp   baking powder
1 tsp   baking soda
1 Tsp   cinnamon
1        pinch of salt
1        egg
1.25   cups buttermilk (alt. mix fresh cream and regular milk)
1/4    cup oil (or melted butter if your into that kind o’ stuff)
1 tsp   vanilla extract

Not in any particular order, throw all that in and whisk it like crazy till its nice ‘n smooth (the batter should run off the whisk like a thick velvety ribbon.

Cover it and toss it in the fridge for two hours (so the baking soda and powder can do their fancy work).

Heat the pan and spray it down with oil of your choosing.  Cook ‘em till they start to get bubbly...c’mon who hasn’t cooked pancakes before.  You know the rest.

(If you’re living in Australia we highly recommend Coles Maple flavoured syrup as the best cheap alternative to the real deal.  In the USA I love Mrs. Butterworths - but the same stuff did drive my little bro over the edge once, so use sparingly)