Slowpoke, here's my best recipe for pancakes:
One cup (1C) all-purpose flour (unbleached best)
One teaspoon (1Tsp) baking powder
two teaspoons (2 Tsp) sugar
one-half teaspoon (1/2 Tsp) salt
Combine dry ingredients.
three-quarter (3/4C) cup PLAIN yogurt
three-quarter (3/4C) cup milk (low-fat is OK)
one tablespoon (1TBL) cooking oil.
Combine wet ingredients. Add dry ingredients, ONLY until just blended. Over-mixing will make pancakes 'tough' and dry.
Batter should be the consistency of thick cream, or sour cream, or thick yogurt. Thicker is better than thinner, you're not making crepes here.
On a hot non-stick or oiled griddle, pour out to the size you want. When bubbles form and the edges dry JUST a bit, flip them. DO NOT OVERCOOK!
The pancakes should rise quite a bit, and should be moist!
IF adding fruit, either dry or fresh, remember that you add it to the mixed batter, just long enough to mix it in. Dry fruit will extract moisture from the pancakes, fresh/wet will add moisture, so you will have to practice how much liquid to add/subtract from the recipe for your pancakes.
I recommend maple syrup, of course!
The tool storage is nice, but where do I put the bed?