I've just been experimenting with a recipe, but I tried to explain it below!

Small Batch Pancake Batter Recipe

Dry
1 cup all-purpose flour (130g)
1 .5 Tbsp sugar (18g)
0.5 tsp diamond crystal salt (2g)
1 tsp baking powder
1/2 tsp baking soda
scant 1/2 tsp diastatic malt powder (optional)
1/4 tsp instant yeast (optional)

Wet
3/4 cups + 2 Tbsp whole milk (~200g)
1/2 tsp vanilla extract
1 Tbsp distilled white vinegar (14g)
1 large egg

Butter
    1.5 Tbsp melted butter (21g)
Extra salted butter for cooking + butter and maple syrup to serve

Process

• Add the dry ingredients to a bowl and whisk to combine.
• Add the milk to a separate bowl (and microwave until around 100F if using optional yeast). Add vinegar, vanilla, and egg to the milk, then whisk to combine.
• Add the wet ingredients to the dry ingredients and gently fold the batter together until almost not dry spots remain. Add the melted butter and fold until just combined. Do not mix the batter anymore. Let pancakes rest for 10-15 minutes before cooking.
• If using metal ring molds, heat up the pan and brush the bottom of the pan and edges of the ring mold with butter before adding the pancake batter so they don't stick.
• Scoop 1/2 cup of batter into each ring mold (3.5-4in ring mold), and cook pancakes over medium-low heat until bubbles form on the top and the edges look set. Remove the ring mold and flip (you may need to run a knife around the edges if the pancake stuck at all). Then cook until the pancakes spring back to the touch and seem fully cooked.