Pancake Experiment

I have made pancakes many time. They are usually fine but I feel I haven't reached the best recipe yet. The list of ingredients for my basic pancakes is basically simple - all purpose flour, egg, baking powder, milk (or butter milk), and melted butter. However, I would like my pancakes as fluffy as possible. To achieve the texture, the volume ratio among each ingredient is tricky. This time I adopted a recipe from my Japanese baking book. The batter was quite stiff. The result was crumbly, cake-y pancakes. It tasted ok, well, just plain. I guess that the batter needed more milk to become fluffy.