I've made pancakes before, but I wasn't 100% pleased with how they came out the time before this. The taste was right on target, but the texture wasn't pancakey enough for me, probably because I used oil instead of butter. So with a little experimentation, I finally came up with a recipe that I am 99% pleased with, because there's always room for improvements...but Jose said he couldn't think of anything about these pancakes that needed changing. I am definitely open to suggestions, though.
These pancakes are very tender and soft, not tough and thick at all, and they have a very mild banana flavor; I didn't want to overload them with a heavy banana taste so I only added 1 small, slightly over-ripe banana (a little brown on the outside). I also put in a tiny bit of cinnamon and sugar, and sprinkled the pancakes with those two ingredients as well--what pancakes don't taste good with cinnamon and sugar? Anyway, here's the recipe. No need for instant pancake mix in a box anymore, these are so fast and easy to make...and they won't leave you feeling like you just consumed a couple of bricks after eating them :).
1 Cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 1/4 cup milk
1 egg
2 TBSP salt-free butter
1 slightly over-ripe, mashed banana
These ingredients can be whipped up in one bowl and cooked over a low-medium flame. The recipe yields 10 small-medium sized pancakes. Unlike most pancakes that require maple syrup to taste good, these pancakes taste better with just a few sprinkles of cinnamon and sugar, along with a small amount of butter. And if you don't like bananas, they still taste good without them, or you can even add blueberries or extra spices (like 1/2 tsp of pumpkin spice would work well with this recipe).
Further reading: BBC Good Food baking guidance.