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Pancakes - v.1

Pancakes are very finicky - if one ingredient is modified even in the slightest, the whole recipe is ruined. The recipe below I've fiddled with endlessly.  Here are four things that I've discovered in my experimentation:
  1. A mix of baking soda and baking powder is best. Baking soda creates a chemical reaction that produces compounds that brown when they are cooked. If you omit the soda, you'll have pale, flavorless pancakes.
  2. If you use baking soda, you must include acid in the mix. That is why I use yogurt or sour cream.
  3. To avoid your first pancake having oil splotches and looking unattractive, add oil to you pan when the pan is cold, heat the oil, and then wipe the oil with a paper towel.
  4.  If you want to add frozen blueberries, microwave them ahead of time to thaw them out and then add them to the pancakes after they've been poured onto the pan.
  5. Also, I've tried whole wheat flour in this recipe, but I haven't been happy with the results.
  6. I've removed any butter from the recipe. Butter has too much water. Using all vegetable oil promotes browning.

Ingredients (weights)
Wet:
1 cup milk (8 oz)
1/2 c plain yogurt or sour cream (4 oz)
1/2 c. Vegetable oil (3.5 oz)
2 eggs, beaten
1 tbsp sugar
1/2 tsp. vanilla

Dry:
1/2 tsp. baking powder 
1/2 tsp baking soda
1.25 c flour, unbleached all-purpose (7.5 oz)
(you can substitute 1.25c of white whole wheat flour for the above 2 ingredients)
1/2 tsp salt (3 g)

Method
Combine wet ingredients in a bowl, mix thoroughly. Combine dry ingredients in a large bowl, stir to combine. Making a well in the dry ingredients, pour in the wet ingredients. Stir to combine. Do NOT over mix. The batter should be a bit lumpy. Over mixing with make your pancakes tough as mixing activates the gluten in the flour. Add oil to cold griddle or frying pan, heat over medium heat. Wipe inside of pan with paper towel. Add approximately 1/3 c batter to the pan. Add blueberries or other additions, if desired (make sure frozen blueberries are thawed). Cook for 2 minutes, flip when top is bubbly and glossy. Cook for 1 minute. Serve immediately. Cooking time may increase with additions to the pancakes.

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