Recipe(tried): Best Ever Pancakes to Waffles - and tips

Hi Jena! Here is a tip for lighter pancakes, you can substitute beer, carbonated spring water or seltzer water for the liquid in your favorite pancake recipes. Otherwise, you may try separating the eggs, whipping the whites, then folding them in. There is also someone here who says you can use 7-up! Search this site for pancakes and you will see her post about half way down...I think her name was La Donna..

Here is a recipe that my family likes, but as I said above you can substitute the club soda in your favorite recipe - even Bisquick ones if you like!

BEST EVER PANCAKES OR WAFFLES

1/2 cup all-purpose flour
1/2 cup whole wheat flour*
1 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon (optional, we thought it was a bit much and i omitted it altogether after the first time i made them...the kids liked it though!)
1/4 tsp salt
1 cup buttermilk (i have only tried it with buttermilk) or 3/4 cup plain yogurt plus 1/4 cup water (this is what you would substitute with club soda)
1 large egg
2 tbsp vegetable oil
Oil for cooking
Griddle, large skillet, or waffle iron

FOOD PROCESSOR METHOD:
Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a food processor. Process briefly to mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the machine on-off (pulse) 3 or 4 times to make a smooth batter.

BY HAND METHOD:
Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl. Stir to mix well. Measure the buttermilk in a 2-cup glass measure. Add the egg and oil to the measuring cup. Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter.

FOR PANCAKES:
Heat the griddle or skillet over moderately high heat until
it feels hot when you hold your hand directly above it. Lightly grease the
griddle. For each pancake, pour 1/4 cup batter onto the griddle. Cook 3-5
minutes, until bubbles appear on the surface and the undersides are golden
brown. Adjust the heat if the pancakes are browning too fast. Turn the
pancakes over and cook 1-2 minutes longer to brown the second side.

FOR WAFFLES:
Heat the waffle iron; grease it lightly. Pour in the appropriate amount of batter and spread to the edges. Close and cook until the iron will open easily.

Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp. Makes 8 4" pancakes.

*I prefer to use all-purpose flour only...so that would be a total of 1 cup all-purpose flour...but if you like wheat it is very good with the wheat flour....I just prefer regular old pancakes.

Makes 4 servings
Adapted from source: Pancakes and Waffles by Elizabeth Alston