Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. (I have a flattop stove, and setting 5 for med heat worked well for these.)
The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan.
Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side.
Notes
Before I poured the batter for another pancake, I rubbed a stick of butter into the pan to grease it a little to keep the pancakes from sticking. Though you don’t have to do this, especially when using a good, seasoned cast iron pan.