Pancakes are ready to turn when they are bubbly on top, puffed and dry around edges. The second side never browns as easily as the first.
Stir 1/2 cup fresh or frozen (thawed and well drained) blackberries, blueberries or raspberries into batter.
Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda.
Make pancakes with whole wheat flour. Top each serving with 1/4 cup strawberry yogurt arid 1/2 cup sliced fresh strawberries.
Substitute orange juice for the milk. Stir in 1/4 cup dried cranberries and 1/4 cup chopped dried apples after mixing ingredients in Step 1.