Step one, measure the dry ingredients correctly. If the recipe calls for sifted flour, make sure put it through a sifter as instructed. Make sure you measure out the right amount of the ingredients or you could end up with a mess in the end.
Now you will need to correctly measure out the wet ingredients. Again, precision is key. Use a liquid measuring cup to measure out all the wet ingredients including the milk and oil. Open up the eggs one at a time separately and break up the yolks.
Make two separate bowls, one for the wet ingredients, and one for the dry ingredients. Mix them each separately very well. Stir the dry ingredients with a spoon and beat the wet ingredients together so that they are completely incorporated.
Pour all the wet ingredients into the bowl of dry ingredients. Gently stir it together, but be careful not to over-beat. Vigorously beating the batter will result in tough, undesirable pancakes that no one will want to eat.
Now you will need to retrieve your pan or griddle. I like to use a big electric griddle that I can plug in away from the stove. Use a little bit of oil or butter to lightly grease the pan. You could also use cooking spray for this step. Heat the pan to medium high heat.
Next, use a measuring cup or a ladle to pour about 1/4 cup of batter onto the pan. Space the pancakes out about 2 or so inches apart. If you want the pancakes to be bigger or smaller, use the batter accordingly.
Tiny bubbles will soon begin to form about a minute after pouring. Now is the time to flip them. Cook them on the pan for another minute or until golden brow. Serve warm with syrup and butter.
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