Background:
        Pancakes, originally named Indian cakes, johnnycakes,griddle cakes, and flapjacks, have been around for more than 300,000 years. They are one of Americans favorite breakfast food ever invented. Originally in Greece and Rome, pancakes were made from wheat flour, olive oil, honey, and curdled milk.
Introduction:
        Today pancakes are much more simpler and more convent. Pancakes today take easy ingredients such as flour, sugar, baking powder, eggs, and milk and literally takes 5 minutes max to make at home.
Hypothesis:
      If you use a different type of milk , then you will get a different style of pancake.
 Recipe:
      Recipe 1: 1 cup of flour, 2 tbsp of sugar, 2 tbsp of baking powder,pinch of salt,  1 1/4 of low fat milk, and 1 egg.
     Recipe 2:  1 cup of flour, 2 tbsp of sugar, 2 tbsp of baking powder, pinch of salt, 1 1/4 cup of almond milk, and 1 egg.
     Recipe 3:  1 cup of flour, 2 tbsp of sugar, 2 tbsp of baking powder, pinch of salt, 1 1/4 cup of 2% milk and 1 egg.
Procedure:
     Pre-heat pan to medium low, add butter and let it melt in pan. Pour batter into pan and let cook on each side for 3 minutes.
Data/Results :
     Trial #1:

Pancake #1: with low fat milk did not really have a big change. It was regular size and not that fluffy.

Trial #2 :

Pancake #2 : With almond milk was more moist on the inside. It was a little fluffier than the first one but not that much.

Trail #3:

Pancake #3: with 2% milk. It was just like pancake #1 .

Analysis/Conclusion:
     In conclusion, the pancakes with regular milk such as low fat and 2% were more flat and settle than the other pancake with Almond milk which was more moist in the inside and a fluffier than the other two.