The real unlock for pancakes is making the batter the night before. Cold batter from the fridge gives you fluffier pancakes than fresh batter, and you don't have to measure anything at 8am.
I think people commenting need to qualify what they consider a pancake in their posts. Baking powder is definitely new to me, I'm used to { flour, eggs, milk }. With baking powder you'd get a sort of... flabby dough thing? And... pancakes for breakfast? I'm guessing its something US-specific.
And if it is a US thing, I'll just mention the pancake soup here.
I thought it was because it was a course covering a combination of discrete and continuous topics?
And if it is a US thing, I'll just mention the pancake soup here.