The Result: Blotchy, burned pancakesThe Fix: Too often, pancake cooks put up with a few poor specimens at the beginning—splotchy and greasy—and a few more duds at the end; the latter can be scorched from a too-dry pan yet perversely underdone within. This is not a heat problem or a batter problem: It's a pan-prepping problem.
Don't pour oil directly into the pan. Hot oil will spread, pooling in some areas, leaving other parts dry. Just a scant amount of cooking oil creates a smooth, even cooking surface throughout, so pancakes cook evenly from start to finish.
If you're using a pristine nonstick pan, you may not need oil at all. Otherwise, here's how to apply it: Heat a skillet (any variety) over medium heat, then grasp a wadded paper towel with tongs and douse it with 1 tablespoon canola oil. Brush the pan with the soaked towel. You could also use cooking spray, except for nonstick pans: It leaves sticky residue on Teflon surfaces.
Add batter, flipping only when bubbles form on the surface of each pancake, about 2 to 3 minutes. Resist the urge to peek, which breaks the seal between the pan and the batter; that seal is what ensures even cooking. Swab the pan with the oiled paper towel between batches to keep it properly greased.