So the cookbook doesn't have a recipe for "pancakes." Would you like German Apple Pancake? How about Lemon Ricotta Pancakes? Blueberry Pancakes? Waffles? Easy Buttermilk Waffles? No. You just want pancakes? Well too bad.
Or you could do what we did, which is to make the blueberry pancake recipe but omit the blueberries.
2 cups milk
1 Tbsp lemon juice
2 Cups unbleached all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
3 Tbsp melted butter
1-2 tsp vegetable oil
1 cup blueberries
Baking soda works to leaven by the addition of acid. The recipe calls for milk thickened with lemon juice (citric acid) which provides the ph necessary to interact with the baking soda to give the pancakes some fluff. We had buttermilk, which is acidic, so I swapped out the milk/lemon juice for plain buttermilk.
We fried them in bacon grease too. Because... bacon grease.
Also, we cut it in half. There are only two of us eating, so there's that.
Pancakes are pretty simple. Dry stuff in bowl, wet stuff mixed in other container, whisk together. This is key, and they don't really address it, but Alton Brown has: flour + mixing = gluten. Gluten is sticky. This is good! (seriously non-celiac gluten intolerance people I just don't have the time right now) Sticky gluten means pockets within cooked dough to catch and hold CO2, which means we get fluffy pancakes. However, too much mixing = too much gluten. Too much gluten = rubbery pancakes. Mix it for a count of ten. It should still be lumpy. Just walk away.
Obviously we go straight for the pure, uncut perfection that is 100% maple syrup. One taste and you'll be chasing the ghost forever.
As far as frying goes, skillet on medium, bacon grease left over from bacon frying (natch), book says 1/4 cup scoops of batter, and that really does turn out a nice sized cake.
All told it adds up to a fine breakfast indeed.