To make the perfect pancake there is no strict recipe! However you do need to have an idea of what the pancake is going to be used for. I make two types of pancakes; sweet and savoury. Sweet has sugar in it savoury doesn't. Basically, if your making pancakes for four people you use four eggs, and so on. The you add plain flour, milk and sugar until the mixture is sufficiently thick. When I make breakfast pancakes I like to have a thin mixture because it spreads out all over the pan. When I make say, entrée pancakes, I like to have a thick mixture so that the pancake has some height. In both cases they have different textures because of the thickness that the mixture has. When it comes to cooking the pancakes, I fiddle around with the temperature until I get the type of pancake colour that I feel for the day. Sometimes I like them browned, so lots of heat, sometimes I like them blonde, so a bit less heat and maybe even more than two flips per pancake.