Plain, white-flour, breakfast pancakes?
Four cups AP flour, Two cup cake flour, 1/4 cup sugar, 2 tbs double acting baking powder, 2 tsp salt, and 2 tsp baking soda.
If you don't have cake flour available to you, go with 5-1/2 cups AP and 1/2 cup corn starch.
If you happen to live in... oh... say... Italy (or France or Jolly Olde or Oz or...), the flour is softer than the US. Just use regular flour. Ditto, if you're buying a local brand in the South. If you're using King Arthur AP, cut it half and half with cake flour.
You can scale this up or down as you like.
To actually make pancake or waffle batter, to each cup of dry mix, add 1 cup of milk, 1 egg, and 1 tbs of melted butter in a jar, and shake until all is blended. Or, beat egg lightly, separately. Add it and the other wets to the dry in a bowl and combine with a fork until mixed and still lumpy. If you beat too well, the batter will become thin and the pancakes won't be light.
If you just want something easy to remember, remember "one thing, one of everything": 1 cup flour, 1 cup milk, 1 egg, 1 tbs sugar, 1 tbs melted butter, 1 tsp baking powder, 1 pinch baking soda, 1 pinch salt.
If you're using buttermilk instead of milk, you'll need between 25% and 50% more by volume.
Both recipes work fine for waffle batter as well.
Edited by boar_d_laze - 8/17/10 at 7:42pm